Chicken Biryani

Method

Tap a step when it's done.

1. 1Mix the chicken with the yogurt, ginger, garlic, chilli, turmeric, garam masala, lemon juice, 2 tsp salt and half the mint and coriander. Marinate in the fridge for at least 30 minutes, ideally 2-3 hours.
2. 2Rinse the rice until the water runs clear and soak it in cold water for 30 minutes. Meanwhile fry the onions in the oil, stirring often, for 15-20 minutes until deep golden and crisp, then drain on paper towels. Soak the saffron in the warm milk.
3. 3Put 2 tbsp of the onion-frying oil in a wide, heavy-based pot and add the chicken with all its marinade. Stir in half the fried onions, cover and cook over medium-low heat for 15-20 minutes, until the chicken is almost cooked and the sauce has thickened.
4. 4Meanwhile bring a large pot of water to the boil with 1 tbsp salt, the bay leaves, cardamom, cloves and cinnamon. Add the drained rice and boil for 5-6 minutes, until lengthened but still firm in the centre (about 70% cooked). Drain immediately.
5. 5Spread the rice evenly over the chicken without pressing it down. Drizzle the saffron milk over it in streaks, pour over the ghee and scatter with the remaining fried onions, mint and coriander.
6. 6Seal the pot tightly with foil and put the lid on top (this is the 'dum'). Cook over medium heat for 3-4 minutes, then over the lowest heat for 20-25 minutes, without letting steam escape.
7. 7Turn off the heat and rest for 10 minutes without opening. To serve, dig the spoon all the way to the bottom so each plate gets white rice, saffron rice and chicken; serve with raita.