Chicken Biryani | America's Test Kitchen

Ingredients

• 1/2 teaspoon saffron threads, crumbled
• 3 tablespoons warm water
• 1 cup plain whole-milk yogurt
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1 garlic clove, minced
• 1/4 teaspoon table salt
• 1/4 teaspoon pepper
• 6 tablespoons unsalted butter
• 2 cups thinly sliced onion
• 1 1/4 teaspoons table salt, divided, plus salt for cooking rice
• 1 cinnamon stick
• 2 teaspoons cumin seeds
• 2 cups basmati rice
• 1/3 cup dried currants
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch chunks
• 1/2 teaspoon pepper
• 1 jalapeño chile, stemmed, seeded, and minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon garam masala
• 3 garlic cloves, minced
• 1/2 cup plain whole-milk yogurt