Chicken Biryani

Yield: 8

750 g / 1.5 lb chicken thighs, skin on, bone in, halved along bone	Mix marinade, coat chicken, marinate 20 min–overnight	Cook chicken covered 5 min, uncovered 5 min, remove heat	Layer onions & coriander over chicken in pot	Top with rice, drizzle saffron & ghee	Cover, heat until steam, then low 25 min; rest 10 min	Scoop onto platter, garnish with onions, coriander & yoghurt
2/3 cup / 150 ml plain yoghurt
1/2 cup / 125 ml water
2 tbsp vegetable oil
6 garlic cloves, minced
2 tsp finely grated fresh ginger
1/8 tsp ground turmeric
1/4 tsp cinnamon
1/2 tsp cayenne
1/2 tsp ground cardamom
2 tsp garam masala
2 tsp ground coriander
1 tbsp cumin
2 tbsp sweet paprika
1 3/4 tsp salt
2 tbsp salt	Boil water with salt & spices, add rice, cook 4 min, drain
10 cloves
5 dried bay leaves
1 star anise
6 green cardamom pods
2 1/4 cups / 450 g uncooked basmati rice
1 cup / 250 ml oil for frying	Fry onions in batches 3–4 min until golden, drain
2 medium yellow or brown onions, halved and finely sliced
1 tsp saffron threads, loosely packed	Steep saffron in warm water
2 tbsp warm water
1 cup / 30 g chopped coriander / cilantro
1/4 cup / 60 g ghee or unsalted butter, melted
Crispy onions (reserved from frying, above)
Chopped coriander / cilantro (for garnish)
Yoghurt (for serving)

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