Biryani

Ingredients

• 2 pounds bone-in chicken thighs, skin removed
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 1 tablespoon lemon juice
• 1 teaspoon salt, plus more to taste
• 3 cups basmati rice, rinsed and soaked 30 minutes
• 4 cups water
• 2 bay leaves
• 6 green cardamom pods
• 4 whole cloves
• 2 cinnamon sticks
• 1 teaspoon cumin seeds
• 1/4 teaspoon saffron threads
• 1/4 cup warm milk
• 3 large onions, thinly sliced and fried until golden and crisp
• 1/2 cup vegetable oil
• 1/4 cup ghee
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 2 green chiles, slit lengthwise

Method

1. 1

   In a large bowl, combine the chicken thighs with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, lemon juice, and 1 teaspoon salt. Mix well to coat and marinate, covered, in the refrigerator for at least 2 hours or overnight.

2. 2

   Soak saffron threads in warm milk and set aside to infuse.

3. 3

   Bring 4 cups water to a boil in a 6-quart saucepan with the bay leaves, cardamom pods, cloves, cinnamon sticks, cumin seeds, and 1 tablespoon salt.

   10:00 · Bring water to a boil
4. 4

   Drain the soaked rice and add it to the boiling water. Cook until the rice is about 70% done and still firm at the center, 5 to 6 minutes, then drain immediately.

   5:00 · Parboil rice
5. 5

   Heat vegetable oil in a 9-inch skillet over medium-high heat and sear the marinated chicken pieces until lightly browned on both sides, 3 to 4 minutes per side.

   8:00 · Sear chicken
6. 6

   Reduce heat to medium-low, cover the skillet, and cook the chicken in its marinade until nearly cooked through, about 15 minutes.

   15:00 · Cook chicken in marinade
7. 7

   In a heavy-bottomed pot or Dutch oven, spread half of the chicken and its sauce evenly across the bottom.

8. 8

   Layer half of the parboiled rice over the chicken, then scatter half of the fried onions, cilantro, mint, and green chiles on top.

9. 9

   Repeat with the remaining chicken, rice, fried onions, cilantro, mint, and chiles to form a second layer.

10. 10

    Drizzle the saffron milk and melted ghee evenly over the top layer of rice.

11. 11

    Cover the pot tightly with a lid, sealing the edges with foil if needed to trap steam, and cook over low heat for 25 minutes to allow the biryani to steam through (dum method).

    25:00 · Dum steam biryani
12. 12

    Remove from heat and let the biryani rest, covered, for 10 minutes before opening the lid.

13. 13

    Gently fluff and mix the layers with a flat spatula just before serving, taking care not to break the rice grains.