Chicken Biryani (Mughal Spiced Saffron Layered Rice with Chicken)

Start at least 2 hours before cooking.

Coat 600 g chicken pieces, avoiding very large pieces, with 150 g yogurt, 5 minced garlic cloves, 15 g grated ginger, 2 teaspoons garam masala, and 1 teaspoon turmeric. Cover and refrigerate for at least 2 hours.

In a heavy pot, melt 30 g butter over medium heat and cook 2 thinly sliced onions, stirring often, for about 15 to 20 minutes until deeply golden. Lower the heat if they brown too quickly. Remove the onions and divide them in half, leaving the butter in the pot.

While the chicken marinates, wash 2 cups basmati rice and soak in cold water for 30 minutes.

Drain and boil in plenty of salted water for about 5 to 6 minutes, checking the rice rather than relying only on time. Drain when the outside is tender and a slightly firm center remains; use promptly for layering.

Steep 0.3 g saffron in 3 tablespoons warm water for 10 minutes.

With the pot off the heat, spread the chicken and its marinade in a single layer over the remaining butter. Add half the onions, then the drained rice without pressing it down. Drizzle with the saffron water.

Cover the pot opening with cooking foil and set a heavy lid on top.

Heat over medium for about 5 minutes, then cook over the lowest heat for about 25 minutes. These times are a starting point for checking; chicken size and the pot can require a longer cook.

Open carefully, keeping clear of the steam.

Check several of the largest chicken pieces with a food thermometer, away from bone: the thickest parts must reach 74°C (165°F). The rice should have no hard center. If either is underdone, cover, continue cooking over low heat, and check again. Once cooked, turn off the heat and rest covered for 10 minutes, then add the reserved onions.