Chicken Biryani

Mix chicken thigh with plain yogurt, ginger garlic paste, kashmiri chili powder, garam masala, turmeric and salt. Marinate for at least 1 hour (or overnight).

Heat vegetable oil in a wide heavy pot and fry onion over medium heat, stirring often, until deep golden brown, 20 to 25 minutes. Lift out half for layering.

Add marinated chicken to the onions left in the pot and cook over medium heat, stirring, for 15 minutes until the chicken is almost cooked and the sauce is thick.

Meanwhile, bring a large pot of water to a boil with salt, cardamom, cloves and bay leaf. Add the drained basmati rice and boil for 5 to 6 minutes until 70% cooked (it breaks between your fingers but has a firm core). Drain.

Spread par-boiled rice over chicken masala. Scatter the reserved onions, mint and cilantro, then drizzle with saffron in milk and ghee.

Cover layered biryani tightly with foil and the lid and cook on the lowest heat for 25 minutes (dum), until the rice is tender and the chicken is 74 C. Rest 10 minutes, then fluff gently from the side so the layers show.