Chicken marinated in spiced yogurt, layered with whole-spice basmati rice, saffron milk, and crispy fried onions, then sealed and steamed on low heat - the dum technique that makes it biryani rather than just spiced rice.
•2 cups basmati rice, rinsed and soaked 20 minutes
•4 tbsp ghee
•2 onions, thinly sliced
•1 tsp cumin seeds
•2 bay leaves
•4 green cardamom pods
•4 cloves
•1/2 tsp saffron threads
•2 tbsp warm milk
•1/4 cup chopped cilantro
•Salt to taste
Steps
1.Combine the chicken with yogurt, ginger paste, garlic paste, biryani masala, chili powder, turmeric, lemon juice, mint, and salt; marinate at least 30 minutes, ideally overnight.
2.Soak the saffron in the warm milk and set aside. Fry the onions in ghee until deeply golden and crisp, about 15-20 minutes; set most aside for topping, stirring a few into the marinated chicken.
Cook the marinated chicken in the remaining ghee for 8-10 minutes until nearly done.
4.Boil plenty of water with the cumin seeds, bay leaves, cardamom, and cloves; add the soaked rice and boil for 5-6 minutes until about 90% cooked, then drain immediately.
5.Layer the parboiled rice over the chicken, top with the fried onions, saffron milk, and cilantro, then seal the pot tightly (foil under the lid works) and cook on low heat for 20 minutes.
6.Turn off the heat and let it rest sealed for 10 minutes, then fluff gently with a fork and serve with raita and lemon wedges.