Hyderabadi Dum Biryani with Saffron and Rose Water

• 250 g Whole milk yogurt
• 25 g Ginger root, firm
• 6 cloves Garlic
• 2 pieces Green chili pepper
• 1 tsp Ground cardamom
• 900 g Chicken thighs, bone-in, skin removed
• 3 medium Yellow onion
• 90 g Ghee
• 2 pieces Cinnamon sticks
• 2 pieces Bay leaves
• 350 g Basmati rice
• 1 pinch Dried saffron threads
• 2 tsp Rose Water
• 15 g Fresh mint
• 15 g Fresh coriander

1. In a mixing bowl, stir together the yogurt, finely grated ginger, crushed garlic, slit chillies and ground cardamom. Add the chicken thighs and turn to coat well. Cover and marinate for 30 minutes at room temperature.
2. Meanwhile, rinse the basmati rice in several changes of cold water until the water runs mostly clear, then soak it in cold water for 20 minutes. Put the saffron in a small saucepan with 2 tbsp hot water and leave to steep until deeply coloured. Thinly slice the onions and roughly chop the mint and coriander.
3. In a heavy-based casserole over medium heat, melt the ghee. Add the onions and cook, stirring often, for 18 to 22 minutes until deep golden and sweet. Scoop out about two-thirds of the onions for layering later, leaving the rest in the pot.
4. Add the cinnamon sticks and bay leaves to the onions left in the pot and cook for 30 seconds until fragrant. Tip in the marinated chicken and any remaining marinade, then bring to a gentle simmer. Cover and cook for 20 minutes, stirring once or twice, until the chicken is mostly cooked and the sauce looks glossy.
5. Bring a large pot of water to the boil. Drain the soaked rice, add it to the boiling water and cook for 5 to 6 minutes until the grains are just tender on the outside but still firm in the centre. Drain well in a colander and leave for 2 minutes so excess steam escapes.
6. Turn the heat under the chicken down to low and spread the chicken into an even layer. Spoon the par-cooked rice over the top without mixing, then scatter over the reserved fried onions, mint and coriander. Drizzle over the saffron water and rose water.
7. Cover the pot tightly with its lid and steam on the lowest heat for 18 to 20 minutes. Turn off the heat and leave, still covered, for 10 minutes to settle. To serve, spoon down through the layers so each portion gets both chicken and rice.

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