Perfect Chicken Biryani

Ingredients

• 2-inch piece fresh ginger, peeled and roughly chopped
• 6 garlic cloves, peeled
• 1 green chilli, optional
• 1/3 cup water, for blending
• 1 cup plain full-fat yoghurt
• 1 teaspoon Kashmiri red chilli powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 2 tablespoons Shan biryani masala
• 1 teaspoon salt, plus additional salt for the onions and rice water
• 5 tablespoons vegetable oil, divided
• 2 kg bone-in chicken thighs and drumsticks
• 1/4 cup chopped fresh coriander leaves, plus additional for layering
• 1/4 cup fresh mint leaves, plus additional for layering
• 3 large onions, evenly sliced
• 4 bay leaves, divided
• 4 green cardamom pods
• 1-inch cinnamon stick
• 4 whole cloves
• 1 teaspoon shahi jeera (black cumin seeds)
• 2 medium potatoes, peeled and cubed, optional
• 1 teaspoon garam masala
• 3 cups basmati rice
• A few saffron strands
• 1/4 cup warm milk
• 2 teaspoons kewra water or rose water
• A pinch of yellow food colouring, optional
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar

Method

1. Blend the ginger, garlic and optional green chilli with 1/3 cup water until completely smooth.
2. In a large bowl, combine the yoghurt, Kashmiri chilli powder, turmeric, ground coriander, biryani masala, 1 teaspoon salt and 1 tablespoon of the vegetable oil.
3. Add the chicken, 1/4 cup coriander and 1/4 cup mint. Coat thoroughly, then marinate for 30–60 minutes.
4. Place the sliced onions in a bowl, season lightly with salt and leave for 10–15 minutes. Squeeze out the released moisture before frying.
5. Crush the saffron strands and soak them in the warm milk. Stir in the kewra water or rose water and set aside.
6. Rinse the basmati rice repeatedly until the water is nearly clear. Soak it in fresh water for 30 minutes, then drain.
7. Heat the remaining 4 tablespoons vegetable oil in a large, heavy-bottomed pot. Fry the squeezed onions until evenly golden brown. Remove approximately half and reserve for layering.
8. Add the marinated chicken to the pot with 2 bay leaves. Bring the released liquid to a boil, then reduce the heat.
9. Add the optional potatoes, half of the reserved fried onions and 1 teaspoon garam masala. Cover and simmer for approximately 20 minutes, until the chicken is partly cooked.
10. Meanwhile, bring a large pot of generously salted water to a rolling boil. Add the remaining 2 bay leaves, cardamom pods, cinnamon, cloves, shahi jeera, 1 tablespoon vinegar and a small splash of oil.
11. Add the drained rice and boil until it is approximately 70% cooked: flexible on the outside but still firm in the centre. Drain immediately.
12. Level the chicken in its pot. Spread the par-cooked rice evenly over it, followed by the remaining fried onions, additional coriander and mint, saffron milk, optional food colouring and lemon juice.
13. Cover the pot very tightly. Cook over high heat for 10 minutes, then reduce to the lowest heat and cook for another 15 minutes.
14. Remove from the heat and leave covered for 30 minutes. Open carefully to avoid escaping steam, then gently lift and fluff the rice without crushing it.