When you raise the lid on a pot of good biriyani, the Indian equivalent of arroz con pollo or paella, the smell should beguile you: chicken, butter and spices should dominate, followed by the subtle aroma of basmati rice. You might even smell the salt.
Featured in: THE MINIMALIST; Under the Lid, New Delhi

INGREDIENTS
Yield: 4 servings
4
tablespoons butter
1
large onion, chopped
Coarse salt and ground black pepper
1
large pinch saffron
10
whole cardamom pods
5
cloves
1
3-inch cinnamon stick
1
tablespoon minced fresh ginger
1½
cups basmati rice
3
cups chicken stock
1
3- to 4-pound chicken, cut up and trimmed of excess fat; skin removed if desired
¼
cup slivered blanched almonds, optional