Chicken Biryani

Ingredients

• 800 gchicken pieces
• 400 gbasmati rice
• 200 gyogurt
• 2onions — fried
• 3 tbspsaffron milk
• 2 tbspbiryani masala
• 3 tbspghee
• mint and cilantro — chopped
• to tastefine sea salt and black pepper

Method

1. Pat the 800 g chicken pieces dry with paper towels to remove excess moisture. Season them generously with fine sea salt and 2 tbsp biryani masala, ensuring each piece is evenly coated. Heat 3 tbsp ghee in a large, heavy-bottomed pot over medium-high heat. Once the ghee is shimmering, add the chicken pieces in a single layer, skin side down if applicable, and brown them on all sides until they develop a deep golden color, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Thinly slice 2 onions and add them to the same pot, using the remaining ghee. Stir frequently, scraping up any browned bits from the bottom of the pot. Cook the onions until they are soft and caramelized, turning a rich brown color, which should take about 10 minutes. This step builds the base flavor for the biryani.
3. Return the browned chicken pieces to the pot with the onions. Add 200 g yogurt and stir to coat the chicken evenly. The yogurt will help tenderize the chicken and add a creamy texture to the dish. Allow the mixture to simmer gently, stirring occasionally, until the chicken is cooked through and tender, about 15 minutes. The sauce should be thick enough to coat the back of a spoon.
4. While the chicken is cooking, rinse 400 g basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. In a separate pot, bring a large amount of water to a boil, add a pinch of salt, and cook the rice until it's about 70% cooked. The grains should still have a slight bite to them. Drain the rice and set aside.
5. Layer the partially cooked rice over the chicken and onion mixture in the pot. Drizzle 3 tbsp saffron milk over the rice, which will add a subtle aroma and a beautiful golden hue. Cover the pot with a tight-fitting lid to trap the steam.
6. Reduce the heat to low and allow the biryani to cook for an additional 15-20 minutes. This process, known as 'dum,' allows the flavors to meld and the rice to finish cooking through steam. The biryani is ready when the rice is fully cooked and fluffy, and the chicken is tender.
7. Taste the biryani for salt, adjusting if necessary. Finish by garnishing with freshly chopped mint and cilantro, adding a burst of freshness and color to the dish. Serve the biryani hot, directly from the pot, ensuring each serving has a mix of chicken, rice, and herbs.