Hyderabadi Dum Biryani (Sealed-Pot Chicken and Rice with Saffron)

• 350 g Basmati rice
• 250 g Yogurt, plain
• 25 g Ginger root
• 6 cloves Garlic
• 2 pieces Green chili pepper
• 1 piece Lemon
• 2 tsp Garam masala
• 8 pieces Green cardamom pods
• 1 piece Cinnamon sticks
• 6 pieces Whole cloves
• ¼ tsp Dried saffron threads
• 20 g Fresh mint
• 20 g Fresh coriander
• 3 medium Yellow onion
• 80 g Ghee
• 900 g Chicken thighs, bone-in, skin removed
• 2 liters Water
• 1 tbsp Fine sea salt

1. Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then cover with fresh water and soak for 30 minutes. Meanwhile, finely grate the ginger and crush the garlic to a paste. Thinly slice the onions, slit the green chillies, and pick the mint and coriander leaves.
2. In a mixing bowl, combine the yogurt, ginger, garlic, green chillies, garam masala, 1 tsp fine sea salt, and the juice of half the lemon. Add the chicken thighs and turn well to coat, then set aside to marinate for 30 minutes at room temperature. Keep the remaining lemon half for serving.
3. Warm 60 g of 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 crisp at the edges. Lift out half the onions for layering later, leaving the rest in the pot.
4. Add the marinated chicken to the dutch oven and spread it into an even layer. Cook over medium heat for 6 to 8 minutes, turning once, until the outside turns opaque and the yogurt marinade smells cooked. Take off the heat and keep the chicken in a single layer.
5. Bring the water to a rolling boil in a large pot and stir in 2 tsp fine sea salt. Add the green cardamom pods, cinnamon stick, and whole cloves, then drain the soaked rice and add it to the pot. Boil for 5 to 6 minutes until the grains are about 70 percent cooked, still firm in the centre.
6. Drain the rice in a colander and let it steam-dry for 2 minutes. Spoon half the rice over the chicken, then scatter over half the reserved fried onions, half the mint, and half the coriander. Add the remaining rice and finish with the remaining onions and herbs.
7. Warm the remaining 20 g ghee in a small saucepan just until melted, then take off the heat and stir in the saffron. Drizzle the saffron ghee over the top layer of rice. Cover the pot with a tight-fitting lid; if your lid is loose, press it down firmly and keep the heat very low.
8. Cook on the lowest heat for 25 minutes so the biryani steams and finishes cooking in its own trapped vapour. Turn off the heat and leave, covered, for 10 minutes to settle. Open the lid and gently lift and fold the rice from the sides to the centre with tongs, keeping the grains as separate as possible.
9. Taste and add a pinch more salt if needed. Serve hot with lemon wedges for squeezing over. Aim to scoop right down to the bottom so each portion gets both chicken and rice.

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