Chicken Biryani Lunch Bowl

• 250 g Basmati rice
• 200 g Yogurt, plain
• 20 g Ginger root, firm
• 4 cloves Garlic
• 1 piece Green chili pepper
• 2 tsp Garam masala
• ½ tsp Ground turmeric
• 1 piece Lemon
• 450 g Chicken thighs, boneless
• 1 large Yellow onion
• 3 tbsp Ghee
• 15 g Fresh coriander
• 10 g Fresh mint
• 2 tsp Fine sea salt
• 1.5 liters Water

1. Rinse the basmati rice in a colander under cold water until the water runs mostly clear, then soak it in a bowl of cold water for 20 minutes. Drain well and set aside.
2. In a mixing bowl, combine the yogurt with finely grated ginger, crushed garlic, sliced green chilli, garam masala, ground turmeric, 1 tsp fine sea salt, and the juice of half the lemon. Add the chicken thighs and turn to coat, then set aside while you prepare the onions.
3. Thinly slice the yellow onion. Melt the ghee in a large pot over medium heat, then cook the onion with a pinch of salt for 12 to 15 minutes, stirring often, until deep golden and crisp at the edges. Scoop out about one-third of the fried onion and set aside for topping.
4. Add the marinated chicken and all the marinade to the pot with the remaining onions. Cover and simmer on low for 18 to 22 minutes, stirring once or twice, until the chicken is cooked through and the sauce looks thick and glossy.
5. Meanwhile, bring a saucepan of water to the boil and add 1 tsp fine sea salt. Add the drained rice and boil for 6 to 7 minutes until the grains are just tender on the outside but still firm in the centre, then drain well.
6. Turn the heat under the chicken to very low. Spread the par-cooked rice over the chicken in an even layer, then sprinkle over the reserved fried onion.
7. Cover the pot tightly and steam on the lowest heat for 15 minutes, until the rice is fluffy and the chicken is piping hot. Turn off the heat and rest, covered, for 5 minutes.
8. Finely chop the fresh coriander and fresh mint, then scatter them over the biryani. Fluff gently with a spoon to create layers, then serve in bowls with lemon wedges from the remaining half lemon.

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