Indian Chicken Biryani

Ingredients

• 2 teaspoons ginger garlic paste, divided
• 1 teaspoon turmeric powder
• 2 to 3 whole chilis, sliced
• 1/4 cup plain whole milk yogurt
• 1 teaspoon olive oil
• 1 1/2 pounds bone-in chicken pieces
• 1 tablespoon ghee or unsalted butter
• 1/3 cup finely chopped red onion
• 2 cups long grain basmati rice
• 3 to 4 whole black cardamom pods
• 3 to 4 whole green cardamom pods
• 2-inch cinnamon stick
• 1 teaspoon whole peppercorns
• 1 to 2 bay leaves
• Salt to taste
• 1/2 teaspoon saffron threads
• 1/3 cup milk, cold or room temperature
• 1 cup cooking oil
• 1 cup thinly sliced red onion
• 1 teaspoon ghee or unsalted butter
• 1/4 cup cilantro, coarsely chopped
• 1/4 cup mint, coarsely chopped
• 1/4 cup whole milk plain yogurt
• 1 1/2 teaspoons garam masala
• 2 to 3 tablespoons pomegranate arils, seeds

Directions

1. To marinate the chicken, whisk together 1 teaspoon of the ginger garlic paste, the turmeric, sliced chilis, yogurt, olive oil, and salt in a medium bowl. Add the chicken, then rub the marinade over the pieces so they are well coated.
2. Cover the bowl and refrigerate the chicken for at least 30 minutes, or up to 1 hour.
3. Rinse the rice through 2 to 3 changes of water. Drain it and keep it aside.
4. In a large pot, combine salt, whole spices, and plenty of water. Use enough water that, once boiling, the rice can move around easily. Bring the water to a rolling boil.
5. Tip the rice into the boiling water. Cook it until it is 90 percent done, with a faint crunch left in the center; it will finish later in the biryani.
6. Pour the rice into a sieve to drain, then spread it out on a baking sheet or large plate so it can cool. Save it for later, and leave the whole spices mixed in.
7. Mix the saffron strands into the milk. Cover it and leave it for 30 minutes, or until you are ready to layer the biryani.
8. For the fried onions, set a frying pan over high heat and warm the oil. Test it by adding a strand of onion; a strong sizzle means it is ready. Use a pan broad enough for the onion slices to fit without crowding, and place a paper-towel-lined plate nearby for the cooked onions.
9. Add the onions to the hot oil carefully, since it may splatter. Fry for 2 to 3 minutes, watching closely, until the onions turn brown and crisp.
10. Lift all of the onions out carefully with a slotted spoon or spider, then move them to the prepared plate.
11. When the marinating time is done, place a medium-sized pot or pan over medium heat and melt 1 tablespoon ghee. Stir in the remaining 1 teaspoon of ginger garlic paste, and cook for a minute, until the paste starts to take on a golden brown color.
12. Add the finely chopped red onion. Over medium heat, cook it for 3 to 5 minutes, until it softens and just starts to turn golden.
13. Scrape in the chicken along with the marinade, and stir to combine. Cover the pot or pan, lower the heat to medium-low, and cook for 8 to 10 minutes, until the chicken is about 90 percent cooked. It will cook the rest of the way in the oven once the biryani is layered.
14. Set the oven to 350ºF.
15. Coat a 3-quart oval baking dish with 1 teaspoon ghee. Add half of the rice to the bottom and smooth it into an even layer. Use your hand to gently press the rice so it is lightly packed.
16. Layer the chicken and its sauce over the rice in a single layer. Scatter on the cilantro and mint. Add half of the fried onions next, spoon on the yogurt, and finish this layer with 1/2 teaspoon garam masala.
17. Add the rest of the rice, then gently press again to compact the layers. Cover the top with the remaining fried onions, sprinkle on the 1 teaspoon garam masala that remains, and pour the saffron milk evenly over the dish.
18. Seal the baking dish tightly with 2 to 3 layers of aluminum foil. Move it to the oven and bake for 40 to 50 minutes, until everything is cooked through, including the rice. The foil traps steam for the rice; check by peeling back a corner and pressing some rice between your thumb and index finger.
19. Move the covered biryani to a cooling rack and rest it for 10 to 15 minutes before taking off the foil.
20. Before serving, use a fork gently to bring the layers together. Serve with raita on the side and/or a simple salad, and finish with pomegranate arils (seeds).