Chicken Biryani

Mix the coconut yogurt, ground cumin, ground coriander, garam masala, turmeric, Kashmiri chilli powder, salt, grated garlic, and ginger together in a large bowl. Add the chicken pieces, coat thoroughly, cover, and refrigerate for at least 2 hours or overnight. When ready to cook, heat the oil in a large, heavy-based pot over medium-high heat. Add the sliced onions and fry, stirring regularly, for 18–22 minutes until deeply golden brown and beginning to crisp at the edges — these caramelised onions are called birista and are one of the defining flavours of biryani. Remove half the onions and set aside for layering. Leave the remaining onions in the pot.

Add the marinated chicken pieces directly to the pot with the remaining caramelised onions. Stir well to combine. Cook over medium-high heat for 10–12 minutes, turning the chicken occasionally, until it is sealed and the marinade has reduced and thickened around the pieces. The mixture should be fragrant and the chicken lightly coloured. Reduce the heat to low, cover, and cook for a further 10 minutes until the chicken is about 80% cooked through — it will finish cooking during the dum (steam) stage. Taste the sauce and adjust salt. Spread the chicken and its sauce in an even layer across the bottom of the pot.

Bring a large pot of water to a rolling boil. Add the whole cloves, cardamom pods, bay leaves, cinnamon stick, and 1 tablespoon of salt. Add the rinsed basmati rice and cook for exactly 5–6 minutes — the rice should be about 70% cooked, with a firm white core still visible when you bite a grain. Drain immediately. Spoon the par-cooked rice in an even layer over the chicken in the pot. Scatter the reserved crispy onions, fresh mint leaves, and fresh coriander over the rice. Drizzle the saffron water evenly over the top — it will create golden streaks through the white rice as it steams.

Place a tight-fitting lid on the pot — if the lid is not very tight, place a sheet of foil over the pot before putting the lid on to trap all the steam. Cook over the lowest possible heat for 20–25 minutes. The rice will finish cooking in the steam from the chicken below, absorbing all the spiced juices and saffron. Do not lift the lid during this time. After 25 minutes, remove from the heat and rest for 5 minutes before opening. Use a large spoon or fork to gently mix the layers together from the bottom up, so the saffron-streaked rice and the spiced chicken are combined. Serve immediately in a wide bowl or on a large platter.