Chicken Biryani

Ingredients

• 2 lb bone-in chicken thighs
• 1 cup plain whole-milk yogurt
• 2 tbsp grated fresh ginger
• 6 cloves garlic, grated
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp chili powder
• 2 tsp salt
• 3 cups basmati rice
• 4 tbsp ghee
• 3 large yellow onions, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1/2 tsp saffron threads
• 1/4 cup warm milk

Method

1. Mix the yogurt, ginger, garlic, garam masala, turmeric, chili powder and salt, turn the chicken through it, and leave at least an hour.
2. Fry the sliced onions in the ghee over medium heat until deep brown and sweet, 20 to 25 minutes. Lift out half for the top.
3. Soak the saffron in the warm milk.
4. Rinse the rice until the water runs clear, then boil it in well-salted water for just 5 minutes — it should still be firm. Drain it.
5. Add the marinated chicken to the pot with the remaining onions and cook 10 minutes.
6. Layer the drained rice over the chicken, scatter the reserved onions, cilantro and mint, and spoon the saffron milk across the top.
7. Cover with a tight lid, or seal the rim with foil, and cook on the lowest possible heat for 25 minutes. Rest 10 minutes off the heat before opening — the trapped steam is what cooks the rice through.
8. Check the chicken reads 165°F, then fold the layers together gently as you serve.

Notes