Step-by-Step Instructions

1. 1.Prepare the Marinade

   In a bowl, combine 1/2 cup (100g) natural yogurt, 1/2 tablespoon neutral tasting oil, 4 teaspoons garam masala powder, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon ground turmeric, 1/4 teaspoon ground nutmeg, 1/2 teaspoon sugar, and 1.5 teaspoons salt. Mix well. Add 500g bone-in, skinless chicken thighs and drumsticks, ensuring they are evenly coated. Refrigerate for ideally 12 hours, or at least 5-10 minutes if short on time.

2. 2.Cook the Onions

   Heat a medium or large heavy-bottomed pot over high heat. Add 1/2 tablespoon neutral tasting oil and 1/2 tablespoon ghee. Add one medium sliced white onion and a light pinch of salt. Cook on medium-high heat with regular stirring until the onions are dark golden brown and caramelized (this took 20 minutes in the video).

3. 3.Add Spices and Aromatics

   Lower the heat. Add a dash of water to deglaze the pan, scraping up any browned bits from the bottom. Once the water is almost dry, add 2 bay leaves, 4 cloves, 8 whole cardamom pods, 4 star anise, 1 small cinnamon stick, 1/2 teaspoon cumin seeds, 1/2 teaspoon black peppercorns, 5 pureed garlic cloves, and a small piece of grated ginger. Cook on medium heat for about 2 minutes, ensuring spices are sizzling but not burning. Add more water if they start to stick.

4. 4.Cook the Chicken

   Add the marinated chicken with all of its marinade to the pot. Cook over low heat until the chicken changes color, about 3-5 minutes. Add enough water to cover the chicken by about half. Add 1 sliced green chili, 1 roughly diced tomato, and 4 prunes/dried plums (cut in half). Stir everything into the sauce. Keeping the heat on low, bring the pan to a gentle simmer. Place a lid on and cook for 30 minutes, occasionally stirring and checking to prevent sticking.

5. 5.Prepare the Rice

   Measure 250g basmati rice. Wash it thoroughly until the water runs almost clear. Leave it to soak, just covered in water, for ideally 30 minutes. In a medium saucepan, add 250ml water, a light pinch of salt, a splash of oil, and a little squeeze of lemon juice. Bring to a boil over medium-high heat. Once boiling, lower the heat to a gentle simmer. Drain the soaked rice well and add it to the simmering water. Continue to cook for about 5 minutes until all the water has been absorbed and the rice is half-cooked. Spread the rice out onto a plate or tray to stop it from cooking further.

6. 6.Assemble the Biryani (Dum Cooking)

   Get a medium to large pot (preferably wide). Rub a little ghee or oil over the base and sides. Add half of the half-cooked rice and spread it out evenly. Lightly dust with 1/2 teaspoon garam masala. Add all of the cooked chicken and sauce over the rice. Add the remaining rice over the chicken and dust with another 1/2 teaspoon garam masala. Optionally, put a pinch of saffron in a shot of warm water for 5 minutes, then drizzle it over the rice for color. Add lemon slices for freshness. Place a lid on the pot with a towel or foil in between to create a tighter seal and keep the steam in.

7. 7.Steam the Biryani

   Place the assembled pot onto a medium heat for 5 minutes, until you start seeing condensation forming on the lid. Turn the heat to low and slowly cook for 20 minutes. If it sounds or feels like it's cooking too aggressively, use a heat diffuser, a cast iron pan, or a griddle to disperse the heat more evenly. After 20 minutes, turn the heat off and leave the pot to sit with the lid on for another 15 minutes.

8. 8.Prepare the Raita

   While the biryani is steaming, prepare the raita. Into a dry frying pan, add 1/2 teaspoon cumin seeds. Toast them over high heat until fragrant and wisps of smoke appear. Add the toasted cumin seeds to a food processor or blender and grind them into a coarse powder. Add 1/2 cup (12g) coriander leaves, 1/4 cup (6g) mint leaves, 1 mild green chili (roughly chopped with seeds removed), 1 garlic clove, 1/4 teaspoon salt, 2 teaspoons lemon juice, and 200g (3/4 cup approx) natural yogurt. Blend until you have a fine sauce with no large bits remaining.

9. 9.Serve the Biryani

   Once the biryani has finished steaming and resting, remove the lid. Serve with a sprinkling of chopped coriander, some ripped mint, and a dish of the fragrant cooling raita on the side.