Chicken Biryani

Ingredients

• 500 g basmati rice
• 1 kg chicken thighs, bone-in
• 250 g plain yogurt
• 3 pieces onions, thinly sliced
• 3 tbsp ginger-garlic paste
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 1 g saffron threads
• 60 ml milk, warm
• 80 g ghee
• 30 g mint leaves
• 2 tbsp whole spices (cardamom, cloves, cinnamon, bay)

Steps

1. 1
   Fry the sliced onions in the ghee slowly until deep brown and crisp. Drain on paper — these birista are half the flavour, so do not stop at golden.
2. 2
   Marinate the chicken in the yogurt, ginger-garlic paste, garam masala, turmeric, salt and half the fried onions for at least 4 hours.
3. 3
   Soak the rice 30 minutes, then boil it in heavily salted water with the whole spices for only 5 minutes — it must be 70% cooked, no more.
4. 4
   Steep the saffron in the warm milk.
5. 5
   Spread the marinated chicken in a heavy pot, layer the drained rice over it, and scatter the remaining onions, mint and saffron milk on top.
6. 6
   Seal the lid with foil or a rope of dough so no steam escapes.
7. 7
   Cook on high for 4 minutes to build steam, then on the lowest possible heat for 35 minutes.
8. 8
   Rest sealed for 15 minutes, then open and lift from the bottom in sections rather than stirring.