Chicken Biryani

Method

1. Toss the chicken with the yogurt, ginger-garlic paste, chili powder, turmeric, garam masala and salt and marinate in the fridge for 1 hour. Wash the rice and soak it in water for 30 minutes. Soak the saffron in the warm milk.

   Add in this stepChicken thighs (in large pieces) 400 gPlain yogurt 100 gGinger-garlic paste 1 tbspChili powder ¾ tspGround turmeric ¼ tspGaram masala 1 tspSalt (for the marinade) ¾ tspSaffron (or a pinch of turmeric) 1 pinchWarm milk 2 tbsp

2. Melt the ghee in a 20 cm heavy-based pot and fry the onion over medium heat for 12 min, stirring, until deep brown. Set half aside for the topping.

   Add in this stepGhee (or half butter, half cooking oil) 3 tbspOnion (thinly sliced) 1½

   medium heat

3. Add the marinated chicken with its marinade and cook over medium heat for 15 min. It is ready when the oil separates at the edges and the chicken is close to 75°C inside.

   medium heat

4. Put the rice water, salt, bay leaves, cardamom and cloves in a large pot and boil over high heat for 8 min. Add the soaked rice and boil for 5 min. Drain when the grains are 70% cooked and still slightly firm in the centre.

   Add in this stepWater for boiling the rice 2 LSalt (for the rice water) 1½ tspBay leaves 1Green cardamom 3Cloves 3Basmati rice 150 g

   high heat

5. Spread the rice evenly over the chicken, sprinkle with the saffron milk, fried onion and mint, seal the lid with foil and steam over low heat for 18 min. It is done when the chicken is at least 75°C inside and the long grains are separate.

   Add in this stepMint and coriander leaves to taste

   low heat