Chicken Biryani

Directions

1. 1
   Put 2 tablespoons of the butter in a deep skillet, flameproof casserole, or wide saucepan with a lid.
2. 2
   Turn the heat to medium-high and wait a minute or so.
3. 3
   Add the onion, along with some salt and pepper, and cook, stirring occasionally, until the onion softens without browning, 5 to 10 minutes.
4. 4
   Add the spices and cook, stirring, for another minute.
5. 5
   Add the rice and cook, stirring occasionally, until it is glossy and all ingredients are well combined, 2 or 3 minutes.
6. 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.
7. 7
   Cook, undisturbed, for about 25 minutes, then check.
8. 8
   When the chicken and rice are both tender and the liquid has been absorbed, turn the heat off and re-cover.
9. 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.)
10. 10
    Meanwhile, melt the remaining 2 tablespoons butter in a small skillet over medium heat.
11. 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.
12. 12
    Pour this mixture over the biryani, sprinkle with a bit more salt, and re-cover; let rest for another 2 or 3 minutes.
13. 13
    (You can keep the dish hot at this point in a 200F oven for up to 30 minutes without sacrificing its quality.)
14. 14
    Take the pot to the table, uncover, and serve.