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1
Put 2 tablespoons of the butter in a deep skillet, flameproof casserole, or wide saucepan with a lid.
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2
Turn the heat to medium-high and wait a minute or so.
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3
Add the onion, along with some salt and pepper, and cook, stirring occasionally, until the onion softens without browning, 5 to 10 minutes.
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4
Add the spices and cook, stirring, for another minute.
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5
Add the rice and cook, stirring occasionally, until it is glossy and all ingredients are well combined, 2 or 3 minutes.
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6
Add the stock, chicken, and some more salt and pepper and bring to a boil; cover and adjust the heat so the mixture simmers.
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7
Cook, undisturbed, for about 25 minutes, then check.
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8
When the chicken and rice are both tender and the liquid has been absorbed, turn the heat off and re-cover.
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9
(If either chicken or rice is not quite done, add a littleno more than 1/2 cupboiling water and re-cover with the heat still on.)
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10
Meanwhile, melt the remaining 2 tablespoons butter in a small skillet over medium heat.
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11
Add the almonds if youre using them (if youre not, simply melt the butter) and brown them very lightly, just for 3 minutes or so.
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12
Pour this mixture over the biryani, sprinkle with a bit more salt, and re-cover; let rest for another 2 or 3 minutes.
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13
(You can keep the dish hot at this point in a 200F oven for up to 30 minutes without sacrificing its quality.)
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14
Take the pot to the table, uncover, and serve.
