Biryani

🥘 Ingredients

• bone-in chicken thighs 2 ½ lb
• thick yogurt 1 cup
• ginger-garlic paste 2 Tbs
• Kashmiri chile powder 1 Tbs
• garam masala 2 tsp
• mint ¼ cup
• cilantro ¼ cup
• kosher salt 2 tsp
• basmati rice 2 ½ cup
• water 4 qt
• green cardamom 4 pods
• cloves 4
• bay leaf 1
• kosher salt 2 Tbs
• saffron 1 large pinch
• warm milk ¼ cup
• birista 1 cup
• melted ghee 3 Tbs
• stiff flour dough 4 oz

1. 1

   Marinate bone-in chicken thighs with thick yogurt , ginger-garlic paste , Kashmiri chile powder , garam masala , mint , cilantro and kosher salt 2 hr .
2. 2

   Boil basmati rice in water with green cardamom , cloves , bay leaf and kosher salt 5 min , until a grain bends between the fingers and still snaps in the middle, then drain it at once.
3. 3

   Soak saffron in warm milk 10 min , until the milk has gone orange.
4. 4

   Layer @&( timer in the bottom of a heavy pot , the @&( timer over it, then @&( timer spooned across in stripes with birista and melted ghee .
5. 5

   Seal @&( timer — the lid clamped under a rope of stiff flour dough pressed round the rim — and 35 min on the lowest heat, on a diffuser if you have one.
6. 6

   Dum is the whole thing: the pot is shut and the rice finishes in the steam from below. Break the seal at the table.