Biryani

Ingredients

• 3 cups basmati rice – rinsed until water runs clear, soaked 30 minutes
• 3.5 quarts water – for boiling rice
• 2 tablespoons kosher salt – for rice water
• 24 ounces onion – thinly sliced
• 0.5 cups neutral oil – for frying onions
• 0.25 cups whole milk – warmed for saffron
• 0.25 teaspoons saffron threads – soaked in warm milk
• 2 pounds chicken – bone-in, skinless, cut into medium pieces
• 1 cups plain whole-milk yogurt
• 3 tablespoons ginger-garlic paste
• 2 tablespoons lemon juice – freshly squeezed
• 2 teaspoons Kashmiri red chili powder
• 2 teaspoons ground coriander
• 1 teaspoons ground cumin
• 0.5 teaspoons ground turmeric
• 2 teaspoons garam masala
• 2.5 teaspoons kosher salt – for marinade
• 4 pieces green chilies – slit lengthwise
• 1 cups fresh mint leaves – coarsely chopped, divided
• 1 cups fresh cilantro – coarsely chopped, divided
• 2 pieces bay leaves
• 2 pieces cinnamon stick – 2-inch pieces
• 6 pieces green cardamom pods – lightly crushed
• 6 pieces cloves
• 1 teaspoons black cumin seeds (shahi jeera)
• 10 pieces black peppercorns
• 1 pieces star anise
• 1 pieces mace blade
• 4 tablespoons ghee – melted (for pot and drizzling)
• 1 teaspoons kewra water – optional (for drizzling)

Instructions

1. Rinse the basmati rice under cool water until it runs clear, then soak it in fresh water for 30 minutes; drain well after soaking.
2. Heat the neutral oil in a wide skillet over medium heat until shimmering, 2–3 minutes. Add the sliced onions and cook, stirring frequently, until deep golden brown and crisp at the edges, 18–25 minutes; transfer to paper towels to drain.
3. Warm the milk until just hot to the touch, 10–20 seconds in a microwave or 1 minute on low heat. Add the saffron threads and let them steep to bloom color and aroma, 10 minutes.
4. Crush half of the fried onions into coarse crumbs with your fingers, leaving the rest in strands for layering, 1–2 minutes.
5. In a large bowl, combine the chicken, yogurt, ginger-garlic paste, lemon juice, Kashmiri red chili powder, ground coriander, ground cumin, ground turmeric, garam masala, 2.5 teaspoons kosher salt (for marinade), green chilies, and the crushed fried onions. Mix to coat thoroughly, then cover and marinate in the refrigerator for at least 1 hour (up to 4 hours); remove to room temperature 20 minutes before cooking.
6. Bring 3.5 quarts water to a rolling boil in a large pot, 8–10 minutes. Add 2 tablespoons kosher salt (for rice water), bay leaves, cinnamon sticks, green cardamom pods, cloves, black cumin seeds, black peppercorns, star anise, and mace blade; boil 1 minute until aromatic.
7. Add the soaked, drained rice to the boiling spiced water and cook until the grains are 70% cooked—soft at the edges but still firm at the core, 5–6 minutes. Drain immediately in a colander; discard or reserve the whole spices as you prefer.
8. Grease the base of a heavy 6–7 quart Dutch oven or wide heavy pot with 1 tablespoon ghee, 30 seconds. Spread the marinated chicken in an even layer, then scatter half the mint and half the cilantro and a handful of the reserved fried onion strands over the chicken, 2–3 minutes.
9. Layer the parboiled rice evenly over the chicken, 1–2 minutes. Drizzle the saffron milk and the remaining ghee over the rice, then top with the remaining fried onions, mint, and cilantro; sprinkle the kewra water over the surface, 2–3 minutes.
10. Cover tightly with a lid (add a foil layer if needed for a tight seal). Set over medium heat until you see steam escaping from the edge and you hear a gentle sizzle, 5–7 minutes; reduce to very low heat and cook on dum until the chicken is tender and the rice is fully cooked, 25–30 minutes (chicken at least 165°F; rice fragrant and fluffy).
11. Remove from heat and rest, covered, to let the steam settle and the grains firm up, 10 minutes. Gently fluff from the sides, lifting some masala into the rice without breaking the grains, and serve hot.