Hyderabadi Chicken Dum Biryani

• 250 g Yogurt
• 25 g Ginger root, firm
• 6 cloves Garlic
• 2 pieces Green chili pepper
• 1 piece Lemon
• 900 g Chicken thighs, bone-in, skinless
• 350 g Basmati rice
• 60 ml Whole milk, warm
• 1 pinch Dried saffron threads
• 3 medium Yellow onion
• 80 g Ghee
• 1 piece Cinnamon sticks
• 8 pieces Green cardamom pods
• 2 pieces Bay leaves
• 2 liters Water
• 1 tbsp Fine sea salt
• 1 tsp Black pepper
• 20 g Fresh mint
• 20 g Fresh coriander

1. In a mixing bowl, combine the yogurt with the ginger and garlic (finely grated), the green chilli (finely sliced), the juice of the lemon, 1 tsp fine sea salt, and the black pepper. Add the chicken and turn well to coat, working the marinade into the pieces. Cover and marinate for at least 45 minutes at room temperature, or refrigerate up to 12 hours.
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. Meanwhile, warm the whole milk and stir in the saffron, then set aside to infuse. Thinly slice the onions and pick the mint and coriander leaves.
3. Bring the water to a rolling boil in a large pot and season it with 2 tsp fine sea salt. Drain the rice and boil 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 set aside.
4. Heat the ghee in a large frying pan over medium heat, then add the onions and cook, stirring often, for 18 to 22 minutes until deep golden and sweet. Lift out about two-thirds of the onions for topping, leaving the rest and the ghee in the pan. Keep the reserved onions warm.
5. Add the cinnamon, cardamom, and bay leaves to the pan and cook for 30 seconds until fragrant. Tip in the marinated chicken and any marinade, then cook for 6 to 8 minutes, turning, until the outside turns opaque and the sauce begins to bubble. Take off the heat.
6. Spread the chicken and its sauce into an even layer in the pan, then scatter over half the mint and coriander. Spoon the par-cooked rice over the top in an even layer, then drizzle over the saffron milk. Scatter over the remaining mint and coriander, then top with the reserved fried onions.
7. Cover the pan tightly with a lid; if it is not snug, press a sheet of foil under the lid to seal. Set over the lowest heat and cook for 25 minutes, keeping the heat gentle so the biryani steams rather than fries. Rest off the heat for 10 minutes before opening.
8. Gently lift and fold the biryani with a wooden spoon to mix the layers without breaking the rice too much. Taste and add a pinch more fine sea salt if needed. Serve hot, making sure each portion gets chicken, rice, and plenty of onions and herbs.

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