Chicken Biryani

Method

1. 01

   Marinate 800 g chicken with 180 g yogurt, 15 g grated ginger, 4 grated garlic cloves, 1 hot pepper, 1 tablespoon lemon juice, 2 teaspoons coriander powder, 1 teaspoon chili powder, 1/2 teaspoon turmeric, 1 1/2 teaspoons garam masala, 1 teaspoon salt, half the mint, and half the coriander. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

   ⏱ 30 min
2. 02

   Heat 60 ml oil in a heavy wide pot and fry the 3 sliced onions over medium heat, stirring often, until deep golden and crisp at the edges. Lift out about two thirds for layering and leave the remaining onions and flavored oil in the pot.

   ⏱ 15 min
3. 03

   Add the marinated chicken to the pot with the remaining onions. Cook over medium-high heat until the marinade thickens and the chicken loses its raw surface color, then lower the heat and simmer uncovered for a few minutes so a thick masala coats the chicken.

   ⏱ 12 min
4. 04

   Meanwhile, bring 2 liters water to a boil in a separate pot with 2 bay leaves, 1 cinnamon stick, 5 cardamom pods, 5 cloves, 1 teaspoon cumin seeds, and enough salt for the water to taste clearly seasoned. Add the 350 g drained soaked rice and boil until the grains are about 70 percent cooked: they should bend but still have a firm white core. Drain well.

   ⏱ 7 min
5. 05

   Stir the saffron into 45 ml warm milk. Spread the chicken evenly in the heavy pot, then layer the drained rice over it. Scatter over the reserved fried onions, remaining mint and coriander, 2 tablespoons ghee, and saffron milk without stirring the layers together.

   
6. 06

   Cover the pot tightly with a lid; if the lid is loose, place foil or baking paper under it. Cook on medium-low heat for 10 minutes, then reduce to the lowest heat and cook until the rice is fluffy, the chicken is cooked through, and steam smells aromatic rather than raw. Rest covered off the heat before opening.

   ⏱ 25 min
7. 07

   Gently lift and fold the biryani from the sides so some white, yellow, and masala-stained rice remains visible. Serve hot with plain yogurt, raita, or a simple cucumber salad.