Ingredients

• 1 kg bone-in chicken, curry cut into medium pieces
• 500 g aged long-grain basmati rice
• 4 medium onions
• 120 ml neutral oil
• 250 g thick plain yogurt
• 2 tbsp ginger garlic paste
• 2 tsp Kashmiri red chilli powder
• ½ tsp ground turmeric
• 1½ tsp garam masala
• 5 green chillies
• 237 ml fresh mint leaves
• 237 ml fresh coriander leaves
• 2 tbsp lemon juice
• 1½ tsp salt for the marinade
• 5 tbsp ghee
• 3 L water for boiling rice
• 2 tbsp salt for the rice water
• 2 leaves bay leaves
• 6 green cardamom pods
• 6 cloves
• 1 stick cinnamon
• 1 tsp shahi jeera
• 1 pinch saffron threads
• 60 ml warm milk
• ½ tsp kewra water
• 150 g whole wheat flour (atta)

Method

1. 01
   Fry the onions Heat the oil in a wide pan over medium heat and fry the sliced onions, stirring often, until they are evenly deep golden brown and crisp, about twenty minutes, then lift them out onto a plate and keep the oil.
2. 02
   Marinate the chicken In a large bowl mix the chicken with the yogurt, ginger garlic paste, chilli powder, turmeric, garam masala, green chillies, half the mint, half the coriander, lemon juice, one and a half teaspoons of salt, three tablespoons of the onion frying oil and half the fried onions crushed in your hand, then cover and refrigerate for at least four hours.
3. 03
   Soak the rice Rinse the basmati in several changes of water until it runs clear, then cover it with fresh water and leave it to soak for thirty minutes.
4. 04
   Steep the saffron Crumble the saffron into the warm milk and leave it to steep for about fifteen minutes until the milk turns deep orange.
5. 05
   Spread the chicken Take the chicken out of the fridge, smear two tablespoons of ghee over the base of a heavy bottomed pot, and spread the chicken and all of its marinade in an even layer over the bottom.
6. 06
   Boil the spiced water Bring the three litres of water to a rolling boil with two tablespoons of salt, the bay leaves, cardamom, cloves, cinnamon, shahi jeera and a few mint leaves.
7. 07
   Parboil the rice Drain the soaked rice, add it to the boiling water and cook it for about four to five minutes, until a grain breaks easily between your fingers but still has a firm white core.
8. 08
   Layer the rice Using a large slotted spoon, lift the rice straight from the pot and spread it gently over the chicken in an even layer, then spoon about half a cup of the hot rice water around the edges.
9. 09
   Top the biryani Scatter the remaining fried onions, mint and coriander over the rice, drizzle over the saffron milk and kewra water, and pour the remaining three tablespoons of ghee across the top.
10. 10
    Seal the pot Knead the wheat flour with just enough water to make a soft dough, roll it into a long rope, press it around the rim of the pot and fit the lid firmly down onto it so no steam can escape.
11. 11
    Start on high heat Set the sealed pot over high heat and cook it for five minutes to build up steam.
12. 12
    Cook on dum Place a flat iron griddle under the pot, turn the heat down to low and let the biryani cook undisturbed for thirty five minutes.
13. 13
    Rest the biryani Turn off the heat and leave the pot sealed for ten minutes so the rice firms up and the steam settles.
14. 14
    Open and serve Break the dough seal, then serve by sliding a flat spoon down the side of the pot to the bottom, so each portion has rice and chicken together, with mirchi ka salan or onion raita alongside.