Ingredients

• 600 g chicken thighs and drumsticks, bone-in
• 400 g basmati rice
• 250 g plain yogurt
• 3 onions, thinly sliced
• 4 green chillies
• 6 clove garlic
• 1 tbsp ginger
• 2 ripe tomatoes
• 3 tbsp ghee
• 3 tbsp vegetable oil
• 2 tsp red chilli powder
• 1 tsp turmeric
• 2 tsp biryani masala
• 1 tsp cumin seeds
• 6 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick
• 4 cloves
• 2 bay leaves
• 1 star anise
• ½ tsp saffron strands
• 3 tbsp fresh mint leaves
• 3 tbsp fresh coriander leaves
• 2 tbsp lemon juice
• to taste salt

Method

1. 01
   Marinate the chicken In a large bowl, mix the chicken with yogurt, half the ginger-garlic paste, 1 tsp red chilli powder, turmeric, and salt; cover and marinate for at least 30 minutes.
2. 02
   Fry the onions Heat oil in a wide pan and fry the sliced onions over medium heat, stirring often, until deep golden brown and crisp.
3. 03
   Drain the onions Remove the fried onions with a slotted spoon onto paper towels and set aside, keeping the flavoured oil in the pan.
4. 04
   Toast whole spices In the same pan, add ghee and toast the cumin seeds, green and black cardamom, cinnamon, cloves, bay leaves and star anise until fragrant.
5. 05
   Cook the masala base Add the remaining ginger-garlic paste and slit green chillies, sauté briefly, then add the chopped tomatoes and cook until they break down into a thick paste.
6. 06
   Sear the marinated chicken Add the marinated chicken to the masala and cook on medium-high heat, stirring occasionally, until the chicken is well coated and starts to release fat.
7. 07
   Simmer the chicken curry Stir in the remaining red chilli powder and biryani masala, then cover and simmer until the chicken is nearly cooked through and the gravy is thick.
8. 08
   Parboil the rice In a separate large pot, bring plenty of salted water to a boil and cook the soaked basmati rice until it is about 70% cooked, still firm at the core.
9. 09
   Drain the rice Drain the parboiled rice immediately in a colander and set aside.
10. 10
    Layer the biryani Spread the chicken masala evenly across the base of a heavy pot, then layer the parboiled rice on top in an even mound.
11. 11
    Add finishing touches Scatter the fried onions, torn mint, chopped coriander, saffron milk and lemon juice evenly over the top layer of rice.
12. 12
    Dum cook the biryani Cover the pot tightly with a lid (sealing the edge with dough or foil if needed) and cook on very low heat to let the biryani steam through.
13. 13
    Rest before serving Turn off the heat and let the biryani rest undisturbed for 10 minutes before opening the lid.
14. 14
    Fluff and serve Gently fluff the biryani with a fork from the sides to mix the layers slightly, then serve hot with raita.