• 500 g chicken (skinless thighs or boneless drumsticks)
• ½ cup yogurt
• 1 tablespoon lemon juice
• 1 tablespoon grated ginger or paste
• 1 tablespoon grated garlic or paste
• ½ teaspoon salt
• ¼ teaspoon Turmeric
• ½ teaspoon Kashmiri chilli powder
• 1 tablespoon biryani masala
• 1 ½ teaspoons coriander powder
• ½ teaspoon oil
For the Chicken Curry
• 300 g sliced onion
• 3–4 tablespoons oil
• 4 green cardamoms
• 4 cloves
• 1 cinnamon stick (5 cm)
• 1 star anise
• ½ teaspoon shahi cumin seeds
• 1 bay leaf
• 1 mace (Nutmeg flower)
• 2 tablespoons chopped mint
• 2 tablespoons chopped coriander
For the Rice
• 1 ½ cups extra long grain basmati rice
• 2 teaspoons ghee butter
• salt
• 3 green cardamoms
• 1 bay leaf
• 1 star anise
• 2 cloves
For Layering
• 1 pinch saffron threads (optional)
• 2 tablespoons warm milk
• 2 tablespoons warm water
• ¼ teaspoon garam masala
• 1 ½ tablespoons melted ghee
• 2 tablespoons fresh mint
• 2 tablespoons fresh coriander
For the Fried Onion
• 1 medium onion
• oil for frying
METHOD
For the Marinated Chicken:
1. In a bowl, combine all the ingredients for the marinade.
2. Add the chicken, mix well.
3. Let it marinate for at least thirty minutes or ideally overnight in the refrigerator.
For the Chicken Curry:
1. In a pot, heat the oil and add the spices. Add the onion and sauté until golden brown.
2. Add the chicken with the marinade, sauté lightly, and add a little hot water.
3. Cover and cook until the chicken is done and the sauce has thickened. Finally, add the mint and coriander.
For the Rice:
1. Soak the rice for fifteen to thirty minutes. Boil it in plenty of water with the spices, salt, and ghee until almost done, then drain.
2. In a pot, layer half the rice, add the chicken, the fried onions, and some herbs. Cover with the remaining rice and drizzle with the saffron, ghee, and garam masala.
3. Cover, seal the lid opening with some dough, and cook on low heat until the flavors meld. Let it rest before serving.
