Chicken biryani

Ingredients

For 2 people

• 1 cup basmati rice, dry
• 8 oz boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• 1/2 cup plain whole-milk yogurt
• 1 medium yellow onion, thinly sliced
• 2 tbsp ghee
• 1 tbsp neutral oil
• 2 tsp garlic, minced
• 2 tsp ginger, minced
• 1 medium tomato, finely chopped
• 1/4 cup cilantro leaves and tender stems, chopped
• 2 tbsp mint leaves, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp Kashmiri chili powder
• 1 tsp garam masala
• 1/4 tsp ground cardamom
• 1 cinnamon stick
• 3 whole cloves
• 1 bay leaf
• 1 1/4 tsp kosher salt
• 4 cups water
• 2 tbsp milk
• 1 pinch saffron threads

Method

1. Marinate the chickenIn a medium bowl, combine the chicken thighs, yogurt, 1 tsp of the salt, ground cumin, ground coriander, turmeric, Kashmiri chili powder, and garam masala. Stir in the garlic, ginger, and half of the chopped cilantro. Coat the chicken well and set aside for 20 minutes while you prepare the rice and onions. This short marination seasons the meat and helps the yogurt cling to the chicken during the final steam.
2. Rinse and parboil the riceRinse the basmati rice in a fine-mesh strainer under cool water until the water runs mostly clear, then soak it in fresh water for 10 minutes. Bring a medium saucepan of 4 cups water to a boil, add the drained rice and 1/4 tsp salt, and boil for 5 minutes until the grains are about 70 percent cooked with a white center. Drain immediately and spread the rice on a tray or wide plate so the steam escapes and the grains do not overcook.
3. Soften the onions and bloom whole spicesSet a 3-quart heavy pot or Dutch oven over medium heat. Add the ghee and neutral oil, then cook the sliced onion with the cinnamon stick, cloves, and bay leaf for 10 to 12 minutes, stirring often, until the onion is deep golden brown and sweet. Lower the heat if the edges darken too fast. Reserve about 2 tbsp of the browned onions for the top layer, and leave the rest in the pot.
4. Cook the chicken masalaAdd the marinated chicken and all of the yogurt mixture to the pot. Cook over medium heat for 6 to 8 minutes, stirring gently, until the chicken loses its raw color and the masala looks glossy. Add the chopped tomato and cook 4 minutes more, scraping the bottom so the spices do not stick. The mixture should be thick and saucy, not soupy; if it looks dry, add 2 tbsp water, and if it looks watery, keep cooking until the sauce clings to the chicken.
5. Layer the rice over the chickenStir in the remaining cilantro and all of the mint. Spread the drained parboiled rice evenly over the chicken in one layer, then sprinkle the cardamom over the rice. Drizzle the milk mixed with saffron threads over the top, along with the remaining 1/4 tsp salt. Do not stir. The goal is to trap the steam so the rice finishes cooking on top while the chicken stays at the bottom.
6. Steam on low heatCover the pot tightly with a lid. If the lid is loose, place a sheet of foil between the pot and lid to seal in steam. Cook over very low heat for 18 to 20 minutes. Avoid lifting the lid during this stage. The rice is done when the grains are tender and separate and the chicken is fully cooked through to 165 F.
7. Rest and finish the biryaniTurn off the heat and let the pot rest, covered, for 10 minutes so the steam settles and the bottom layer relaxes. Uncover, gently fluff from the sides with a wide spoon, and lift the rice and chicken together so the yellow and white grains mingle without breaking. Scatter the reserved browned onions over the top and serve immediately.