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