Rice Cooker Chicken Biriyani with Saffron Cream

cooking.nytimes.com

Jeannemar

subheading: FOR BIRIYANI:

1 pound boneless, skinless chicken thighs

1 cup plain yogurt, preferably whole milk

1½ teaspoons coriander powder

1 teaspoon turmeric powder

1 teaspoon mild chile powder

½ teaspoon cumin powder

1 onion cut into chunks

1 2-inch chunk fresh ginger, peeled

3 garlic cloves, peeled

1 fresh green chile pepper such as jalapeño or Serrano, stemmed

3 tablespoons canola oil or ghee (clarified butter)

1½ cups basmati rice, rinsed

6 cloves

6 cardamom pods

1 cinnamon stick

3 cups chicken broth (use low-sodium if canned) mixed with ¼ teaspoon garam masala

1 teaspoon salt

Pinch saffron threads mixed with 2 tablespoons heavy cream

3 tablespoons chopped cilantro, more for garnish

3 tablespoons chopped mint

1 lime

subheading: FOR OPTIONAL GARNISHES:

Oil for frying

1 onion, thinly sliced

Big handful cashews

Big handful raisins

Directions at cooking.nytimes.com

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