Weeknight Chicken Biryani

Ingredients

• 1 1/2 cups long-grain white rice, like basmati
• 4 bone-in, skin-on chicken thighs
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon black pepper, or more to taste
• 2 tablespoons vegetable oil
• 1 large yellow onion, coarsely chopped
• 1 piece fresh ginger, peeled and finely chopped
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom, plus more to taste
• 1 stick cinnamon
• 1 bay leaf
• 1/2 cup golden raisins
• 2 1/2 cups chicken stock or water
• 1/4 cup skinned or unskinned whole almonds, or sliced almonds
• 2 tablespoons chopped fresh cilantro

Directions

1. Place the rice in a bowl with water and swish it around with your fingers several times. Pour it into a fine-mesh strainer, fill the bowl with fresh water, and put the rice back in. Swish again; the water should look clear. If it does, return the rice to the strainer and let it drain until you need it. If the water is still cloudy, keep rinsing with fresh water until it runs clear.
2. Cut each thigh in half alongside the bone; the pieces will be uneven, with the bone staying in 1 of them. Sprinkle salt and pepper over all sides of the chicken.
3. Warm the oil in a large Dutch oven or heavy pot set over medium heat. Once the oil is hot, lay in the chicken skin side down. Leave it alone for 5 minutes, then flip and cook the second side for 4 minutes. Move the chicken to a bowl. Pour off the drippings, leaving 2 tablespoons fat in the pot.
4. Add the onion and ginger, and reduce the heat to medium-low. Stir frequently and cook for 8 minutes, until softened. Mix in the turmeric and cardamom, then stir for 1 minute more as the spices warm.
5. Stir the rice into the pot so it is mixed with the onion and spices. Add the browned chicken back to the pot, including any juices from the bowl. Turn the pieces through the spices until they are coated on all sides. Add the cinnamon, bay leaf, raisins, and water.
6. Bring the water to a boil. Drop the heat, cover the pot, and simmer for 18 minutes, until the rice is tender and the chicken is cooked through. Take the pot off the heat and let it stand for 5 minutes.
7. Set a dry skillet over medium heat and add the almonds. Toast them for 5 minutes, shaking the skillet often, until they smell nutty. Coarsely chop them.
8. Fish out the bay leaf and cinnamon stick from the rice. Taste, then adjust with more salt, pepper, or cardamom as you like. Finish by scattering the almonds and cilantro over the top.