Chicken Biryani

• 2 ½ cup basmati rice (soaked 30 min, parboiled 5 min)
• 2 lb chicken thighs (bone-in)
• 1 cup plain yogurt
• 1 cup fried onions (birista)
• 2 tbsp garam masala
• ¼ tsp saffron (soaked in 2 tbsp warm milk)
• 5 clove garlic (minced)
• 1 tbsp ginger (grated)
• 1 whole spices (2 bay leaves, 4 cardamom, 1 cinnamon stick, 4 cloves)
• 3 tbsp ghee
• ½ cup fresh mint and cilantro
• 1 cup raita (for serving)

How to Make It

1. 1

   Marinate chicken in yogurt, garam masala, garlic, ginger, and chili powder for 2 hours.

2. 2

   Cook marinated chicken in ghee until half-cooked, about 10 minutes.

3. 3

   In a heavy pot, layer: half the parboiled rice, the chicken with its sauce, half the fried onions, herbs, then remaining rice.

4. 4

   Drizzle saffron milk over the top. Add remaining ghee and fried onions.

5. 5

   Cover tightly with foil and a lid. Cook on low heat (dum) 30-35 minutes.

6. 6

   Gently mix from bottom before serving. Serve with raita.