Malabar Chicken Biryani

• 250 g Yogurt
• 25 g Ginger root, peeled
• 6 cloves Garlic
• 2 tsp Garam masala
• 1 tbsp Fine sea salt
• 900 g Chicken thighs, bone-in, skin removed
• 350 g Basmati rice
• 60 g Ghee
• 3 medium Yellow onion
• 2 medium Tomato, ripe
• 8 pieces Green cardamom pods
• 6 pieces Whole cloves
• 1 piece Cinnamon sticks
• 2 pieces Bay leaves
• 15 g Fresh mint
• 20 g Fresh coriander

1. In a mixing bowl, combine the yogurt with the ginger and garlic (finely grated), garam masala, and 2 tsp of the fine sea salt. Add the chicken thighs and turn well to coat. Set aside to marinate for 30 minutes at room temperature.
2. Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then cover with fresh water and soak for 20 minutes. Drain well in a colander and set aside. Meanwhile, thinly slice the yellow onions and roughly chop the tomatoes.
3. In a large pot, bring plenty of water to the boil and stir in 1 tsp of the fine sea salt. Add the soaked rice and boil for 5 to 6 minutes until the grains are just tender on the outside but still firm in the centre. Drain immediately and spread the rice out briefly so the steam can escape.
4. Heat the ghee in a dutch oven over medium heat. Add the onions and cook, stirring often, for 15 to 20 minutes until deep golden and sweet; lift out about one third for topping later. Add the green cardamom pods, whole cloves, cinnamon stick, and bay leaves to the pot and cook for 30 seconds until fragrant.
5. Add the marinated chicken (scrape in any remaining marinade) and cook for 6 to 8 minutes, turning, until the outside turns opaque and lightly coloured. Stir in the tomatoes and cook for 5 minutes until they soften and start to break down. Cover and simmer on low for 12 to 15 minutes until the chicken is nearly cooked and the gravy is aromatic.
6. Turn the heat to low and level the chicken mixture in the pot. Spoon over half the rice, then scatter over half the fresh mint and fresh coriander; repeat with the remaining rice and herbs, then top with the reserved fried onions. Cover tightly with a lid and steam on the lowest heat for 20 minutes, then rest off the heat for 10 minutes before gently fluffing from the sides to keep the layers distinct.
7. Serve the biryani hot, making sure each portion gets both chicken and rice. Offer extra yogurt on the side for spooning over at the table. Remove the whole spices as you find them while serving.

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