Ingredients

• 750g (1.5 lb) chicken thighs , skin on, bone in, halved along bone (Note 1)

Marinade:

• 2/3 cup (150 ml) yoghurt , plain
• 1/2 cup (125 ml) water
• 2 tbsp vegetable oil (or other plain oil)
• 6 garlic cloves , minced
• 2 tsp finely grated fresh ginger
• 1/8 tsp ground turmeric
• 1/4 tsp cinnamon
• 1/2 tsp cayenne (adjust spiciness to taste)
• 1/2 tsp ground cardamom
• 2 tsp garam marsala (Note 2)
• 2 tsp coriander
• 1 tbsp cumin
• 2 tbsp paprika , sweet / ordinary (not smoked)
• 1 3/4 tsp salt

Par Boiled Rice:

• 2 tbsp salt
• 10 cloves
• 5 dried bay leaves
• 1 star anise
• 6 green cardamon pods
• 2 1/4 cups (450g) uncooked basmati rice (Note 3)

Crispy Onions (Note 4):

• 2 medium onions (yellow, brown) , halved and finely sliced
• 1 cup (250 ml) oil , for frying

Saffron:

• 1 tsp saffron threads (loosely packed) (Note 5)
• 2 tbsp warm water

Biryani:

• 1 cup coriander / cilantro , chopped
• 1/4 cup (60g) ghee or unsalted butter , melted (Note 6)

Garnish:

• Crispy onions (above)
• Chopped coriander / cilantro
• Yoghurt (Note 7)

Instructions

• Mix Marinade in a large pot (about 26cm / 11″ diameter). Add chicken and coat well. Marinade 20 minutes to overnight.

Par Boiled Rice:

• Bring 3 litres / 3 quarts water to the boil, add salt and spices.
• Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
• Drain immediately. Set aside. (Note 10 re: leaving whole spices in)

Crispy Onions:

• Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don’t burn – they become bitter.
• Remove onto paper towel lined plate. Repeat with remaining onion.

Saffron:

• Place in a bowl, leave for 10 minutes+.

Biryani:

• Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes.
• Remove lid. Cook for 5 minutes, turning chicken twice.
• Remove from heat.
• Turn chicken so skin side is down – it should cover most of the base of the pot.
• Scatter over half the onion then half the coriander.
• Top with all the rice. Gently pat down and flatten surface.
• Drizzle saffron across rice surface in random pattern, then drizzle over ghee.
• Place lid on. Return to stove over medium heat.
• As soon as you see steam, turn down to low then cook for 25 minutes.
• Remove from stove, rest with lid on for 10 minutes.