Step-by-Step Instructions

1. 1.Prepare Hung Yogurt

   Place plain yogurt in a cheesecloth-lined strainer over a bowl. Scrape all the yogurt from the bowl into the cheesecloth. Cover and let it sit for at least 4 hours, or overnight in the refrigerator, to drain the whey. This process makes the yogurt thick and prevents it from fighting with the spices in the marinade.

2. 2.Caramelize Onions

   Slice red onions thinly. Heat ghee and vegetable oil in a pan over medium heat. Add the sliced onions and a little sugar to aid caramelization. Stir frequently until the onions shrink significantly and turn a deep caramelized brown. This process concentrates their flavor. Divide the caramelized onions into two equal portions; one for the marinade and one for layering.

3. 3.Prepare Chicken Marinade

   In a large bowl, combine half of the caramelized onions, hung yogurt, plain yogurt, ginger garlic paste, chopped cilantro, chopped mint, and lemon juice. Add salt, garam masala, turmeric powder, Kashmiri chili powder, and green cardamom powder. Mix all ingredients thoroughly until well combined.

4. 4.Prepare and Marinate Chicken

   Cut the whole chicken into large, bone-in pieces, removing the skin as it can become rubbery during cooking. Add the chicken pieces to the prepared marinade. Use your hands to ensure each piece is fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for the best flavor.

5. 5.Prepare Basmati Rice

   Rinse the basmati rice in water until the water runs clear, then soak it in cold water for 30 minutes. In a large pot of water, add chopped cilantro, chopped mint, bay leaves, star anise, cloves, green cardamom pods, a generous amount of salt, the juice of one lime, and vegetable oil. Bring the water to a boil. Add the soaked and drained basmati rice to the boiling water. Cook the rice until it is about three-quarters done (al dente).

6. 6.Toast Nuts and Prepare Saffron Milk

   While the rice is cooking, heat ghee in a small pan. Add cashews and golden raisins and toast them until they are golden brown. Set aside. In a small bowl, add saffron threads to warm milk. Stir and let it sit for a few minutes to infuse. If in a hurry, microwave briefly until warm.

7. 7.Drain Rice

   Once the rice is three-quarters cooked, carefully drain it using a colander. Spread the drained rice onto a sheet tray to cool slightly and prevent further cooking. Remove the bay leaves and other whole spices if desired.

8. 8.Cook Chicken Base

   Heat ghee in a heavy-bottomed pot (like a Dutch oven). Add the marinated chicken pieces and any remaining marinade. Stir to combine. Cover the pot and cook for approximately 10 minutes until the chicken is partially cooked and the sauce has thickened slightly.

9. 9.Layer the Biryani

   Remove half of the cooked chicken from the pot, leaving the remaining chicken and sauce at the bottom. Spread a layer of the partially cooked basmati rice over the chicken in the pot. Top with some of the toasted cashews and raisins, a drizzle of ghee, some saffron milk, a portion of the remaining caramelized onions, and fresh chopped mint and cilantro.

10. 10.Second Layer and Dum Cooking

    Repeat the layering process: add the reserved cooked chicken pieces, followed by another layer of rice, then the remaining cashews, raisins, ghee, saffron milk, caramelized onions, and fresh mint and cilantro. Cover the pot tightly with aluminum foil, then place the lid on top to create a tight seal. Place the sealed pot on a hot griddle over low heat for 20-30 minutes. This 'dum' cooking method allows the flavors to steam and meld together perfectly.

11. 11.Serve Biryani

    Carefully remove the foil and lid. Use a large spoon or spatula to scoop deep into the pot, ensuring you get chicken, rice, and all the layered toppings in each serving. Serve hot, ideally with a side of raita (yogurt condiment) and crispy papadum.