Layered Chicken Biryani with Saffron and Fried Onions

What you need

• 1.2 kg (2 1/2 lb) bone-in chicken thighs, skin removed
• 200 g (3/4 cup) plain whole-milk yogurt
• 1 tbsp fresh ginger, finely grated
• 5 cloves garlic, finely grated
• 1 1/2 tsp Kashmiri chili powder
• 1/2 tsp ground turmeric
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/2 lemon, juiced
• 4 tsp salt, divided
• 450 g (2 1/4 cups) basmati rice
• 1 pinch saffron threads, a generous pinch
• 4 tbsp warm milk
• 3 large onions, halved and thinly sliced
• 120 ml (1/2 cup) neutral oil
• 1 bay leaf
• 4 green cardamom pods, lightly cracked
• 4 whole cloves
• 1 cinnamon stick
• 1 handful mint leaves, roughly torn
• 1 handful cilantro, chopped
• 2 tbsp ghee, melted

Method

Restated from the original video

1. 1

   In a large bowl, mix the yogurt, ginger, garlic, chili powder, turmeric, garam masala, cumin, lemon juice and 1 tsp of the salt.

2. 2

   Add the chicken and turn to coat every piece. Cover and refrigerate for at least 1 hour, or up to overnight.

3. 3

   Rinse the rice in several changes of cold water until it runs almost clear, then soak it in fresh water for 30 min.

4. 4

   Stir the saffron into the warm milk and set aside to steep.

5. 5

   Heat the oil in a wide, heavy pot with a tight lid over medium heat. Fry the onions, stirring often, until deep golden brown, 15-20 min.

6. 6

   Lift the onions onto paper towels with a slotted spoon; they crisp as they cool. Pour off all but about 3 tbsp of the oil.

7. 7

   Add the chicken and all its marinade to the pot along with half the fried onions. Cook over medium heat, turning the pieces now and then, until the sauce is thick and the oil starts to separate, 15-20 min.

8. 8

   Meanwhile, bring a large pot of water to a rolling boil with 1 tbsp of the salt, the bay leaf, cardamom, cloves and cinnamon stick.

9. 9

   Drain the rice, add it to the boiling water and cook for 5-6 min, until the grains have lengthened but still have a firm core. Drain well.

10. 10

    Scatter half the mint and cilantro over the chicken. Spoon the rice on top in an even layer without pressing it down.

11. 11

    Drizzle the saffron milk and the ghee over the rice, then top with the remaining fried onions, mint and cilantro.

12. 12

    Cover the pot with foil and then the lid. Cook over medium heat for 3 min until steam builds, then turn the heat to its lowest setting and cook for 25 min.

13. 13

    Turn off the heat and leave the pot sealed for 10 min.

14. 14

    Check the thickest piece of chicken near the bone: it should read 74 °C (165 °F) inside. If not, reseal and cook on low for 5-10 min more.

15. 15

    Serve by scooping down to the bottom of the pot so each portion gets both rice and chicken.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.