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Ingredients
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Marinated Chicken
Rice & Aromatics
Biryani Base (Gravy & Layering)
Fried Onions & Finish
Method
Marinated Chicken
Prepare and marinate
Clean and pat dry the chicken pieces. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt (2 tsp), lemon juice and 2 tbs vegetable oil. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor penetration.
Rice & Aromatics
Soak and parboil rice
Rinse basmati rice under cold water until the water runs clear. Soak the rice in 4 cups cold water for 30 minutes. Meanwhile, bring a large pot of water to a rolling boil and add 1.5 tsp salt, cardamom pods, cloves, bay leaves, cinnamon stick and peppercorns. Drain soaked rice and add to the boiling spiced water. Cook rice 5-6 minutes until it is about 70% cooked (grains still have a slight bite). Drain rice in a colander and set aside. Reserve 2 tbs of the whole spices from the pot for layering if desired.
Fried Onions
Crisp the onions
Heat 0.5 cup oil in a wide skillet over medium heat. Add 2 cups thinly sliced onions and fry, stirring frequently, until deep golden brown and crisp (12–18 minutes). Use a slotted spoon to remove onions to paper towels. Reserve 3 tbs of the hot oil for the gravy base. Keep the rest of the fried onions for layering and garnish.
Biryani Base (Gravy & Layering)
Cook the base
In a large, heavy-bottomed pot or Dutch oven, heat 4 tbs oil and 2 tbs butter over medium heat. Add the remaining sliced onions (3 cups) and sauté until soft and lightly golden (8–10 minutes). Add slit green chilies and chopped tomato; cook until tomatoes break down (4–5 minutes). Stir in biryani masala and 0.5 cup yogurt, mix well and cook 2–3 minutes until oil separates slightly.
Add marinated chicken
Add the marinated chicken pieces and any accumulated marinade to the pot. Increase heat to medium-high and sear the chicken for 4–5 minutes on each side to develop color. Reduce heat to medium-low, cover and simmer for 12–15 minutes until chicken is nearly cooked through (internal juices run clear). Stir in half of the chopped cilantro and mint.
Prepare saffron milk
Soak the saffron threads in 4 tbs warm milk for 5–10 minutes to bloom and release color and aroma.
Layer rice and aromatics
When chicken is nearly done, reduce heat to the lowest setting. Spread half of the parboiled rice evenly over the chicken. Sprinkle half of the fried onions, half of the remaining cilantro and mint, a tablespoon of roasted cashews and 1/2 tbs raisins. Add half of the saffron milk evenly. Repeat with the remaining rice and finish with the remaining fried onions, herbs, cashews, raisins, a drizzle of rose water and the remaining saffron milk. Optionally scatter the reserved whole spices on top.
Dum (sealed steam cook)
Cover the pot with a tight-fitting lid. Seal edges with a long strip of dough (optional) or place a heavy lid. Cook on the lowest flame for 20–25 minutes—place the pot on a heat diffuser or a griddle/tawa if using direct heat to prevent burning. After 20–25 minutes, turn off heat and let the biryani rest, sealed, for 10 minutes.