Back to 6 servings Chicken marinade 2 lb bone-in chicken thighs and drumsticks, skinless, cut into medium pieces 1 cup plain yogurt, whisked smooth 1.5 tbsp ginger-garlic paste 2 tbsp biryani masala powder, or garam masala 1 tsp red chili powder, adjust to taste 0.5 tsp turmeric powder 2 green chilies, slit 1.5 tsp salt, divided Rice 2 cups aged basmati rice, rinsed and soaked 30 minutes, then drained 8 cups water, for boiling the rice 4 green cardamom pods 3 whole cloves 1 inch cinnamon stick 2 bay leaves 1 tbsp salt, for the rice water Fried onions 2 large onions, thinly sliced 0.25 cup ghee or oil, for frying onions and chicken Herbs and finishing 0.25 cup fresh mint leaves, chopped 0.25 cup fresh cilantro, chopped 0.25 tsp saffron strands, soaked in 2 tbsp warm milk 2 tbsp ghee, for drizzling over the rice
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1 Step 1: Mix the yogurt, ginger-garlic paste, biryani masala, chili powder, turmeric, slit green chilies and 1 teaspoon of the salt. Add the chicken, coat well, and refrigerate at least 1 hour, or up to overnight.2 Step 2: Fry the sliced onions in the ghee or oil over medium heat, stirring often, until deep golden and crisp, about 15 to 20 minutes. Remove half to a plate for garnish and keep the flavored oil in the pan.3 Step 3: Bring the 8 cups of water to a boil with the cardamom, cloves, cinnamon, bay leaves and the 1 tablespoon salt. Add the drained rice and boil 5 to 6 minutes, until about 70 percent cooked and still firm at the center. Drain well and set aside.4 Step 4: Add the marinated chicken and remaining onion-flavored oil to the pan, and cook over medium-high heat for 8 to 10 minutes, turning once, until the chicken is lightly browned and just cooked through with no pink near the bone. Chicken is safe at an internal temperature of 165°F (74°C).5 Step 5: Spread the chicken and its gravy evenly in the pot, then scatter half the fried onions and half the mint and cilantro over it.6 Step 6: Layer the partly cooked rice over the chicken. Drizzle the saffron milk over the top and dot with the 2 tablespoons ghee.7 Step 7: Scatter the remaining onions, mint and cilantro over the rice. Cover the pot tightly, sealing the lid with foil or a clean towel if needed.8 Step 8: Steam on the lowest heat for 20 to 25 minutes, until the rice is tender and the aroma rises.9 Step 9: Turn off the heat and let the biryani rest, still covered, for 10 minutes. Gently fluff from the bottom with a fork, folding the layers together, and serve hot with raita.getsaucepan.com/r/2177067b-0966-55fc-9b79-2221f679457e
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