CHICKEN BIRYANI Serves 4-6. 20 green or dried cardamon pods, gently crushed 2 2" cinnamon stick 1 3" piece of fresh ginger, unpeeled and cut into 1/4" discs 1 tsp cumin seed 6 qts water salt 6 chicken thighs, bone in and skin on 6 tbs butter 2 large onions, halved and sliced 3 medium (2-3") jalapeno chiles, one seeded and all chopped finely 6 medium garlic cloves, pressed 2.5 c basmati or long grain rice 1/2 tsp saffron threads, crumbled 1/4 c dried currants 4 tbs chopped fresh mint leaves 4 tbs chopped fresh cilantro leaves, optional Wrap cardamon, ginger, cinnamon and cumin seeds in a square of cheesecloth and tie closed. Add the spice sachet and 3 tsp salt to 6 qt water in a large pot or dutch oven with a tight-fitting lid. Bring to a boil and simmer for 15-30 minutes. After simmering, remove sachet, remove 1.5 cups broth and cover. Meanwhile, melt butter in a large nonstick skillet. Cook onions for 10-12 minutes or until slightly browned. Add garlic, chiles and 2 tsp salt and cook until fragrent, about 2 minutes. Transfer mixture to a bowl and set aside. Wipe skillet clean. Cook chicken, skin side down, for 5 minutes. Flip and cook an additional 5 minutes. Transfer chicken to a plate, and knick chicken down to the bone in several places. Return remaining spice broth to a boil and add rice. Cook for 5 minutes and then drain rice through a fine mesh strainer. Transfer rice to a large bowl and mix in currants and saffron. Place 1/2 of rice in the bottom of the pot, followed by 1/2 of the onion mixture, the chicken thighs, the mint and optional cilantro, the remaining onion mixture and finally the remaining rice. Pour reserved spice water over the contents, cover and cook over medium-low heat for 20-30 minutes.