Step 1: Prepare Chopped Onions

Peel and finely chop one large onion. Transfer to a container and cover to minimize tear-inducing fumes.

Step 2: Prepare Sliced Onions

Thinly slice one and a half onions. The slices should be thin but not too thin, not too thick. Separate the rings and place them in a bowl.

Step 3: Fry Sliced Onions

Heat a frying pan with plenty of neutral oil or chicken fat over medium heat. Add the sliced onions and fry, moving them around continuously, until they are dark brown but not black. Drain them on paper towels to remove excess oil.

Step 4: Wash and Soak Basmati Rice

Place 500g (2.5 cups) basmati rice in a bowl. Wash it thoroughly, changing the water often, until the water runs clear. Cover with fresh water and let it soak for 30 minutes.

Step 5: Prepare Flatbread Dough

In a bowl, mix 350g (3 cups) regular flour with 3g (0.5 tsp) salt, 250ml (1 cup) water, and 15g (1 tbsp) oil or ghee. Work it into a dough, then cover with a damp cloth and set aside.

Step 6: Sear the Chicken

Heat a pan with 1 tbsp ghee or oil. Add 6 pieces of bone-on chicken (thighs or drumsticks) and sear until golden brown on all sides. Remove the chicken and set it aside.

Step 7: Prepare the Yogurt Mixture

Place 250g (1 cup) full-fat Greek yogurt (6% or above) in a bowl. Add 2 tbsp double cream and 1 tsp cornstarch. Whisk thoroughly until homogeneous to prevent it from splitting during cooking.

Step 8: Sauté Chopped Onions and Whole Spices

Add 30g (2 tbsp) ghee or oil to the pan where the chicken was seared, utilizing the 'fond' (brown bits stuck to the pan). Add the chopped onion and sauté until softened and browned. Then, add 6-10 green cardamom pods, 1-2 cinnamon sticks, 4-6 dried bay leaves, 1g (0.5 tsp) fenugreek seeds, and 2-3 mace blades (or nutmeg). Fry for a few minutes to release their flavors.

Step 9: Add Ginger-Garlic and Tomato Paste

Add 75g (5 tbsp) garlic and ginger paste to the pan. Cook it out well until the raw fragrance is gone and it smells exceptionally good. Then, add 25g (1.5 tbsp) tomato paste and cook for 1 minute more.

Step 10: Incorporate Ground Spices and Tomatoes

Add 20g (4 tbsp) Garam Masala and 2g (1 tsp) Kashmiri chili powder. Follow with 200g chopped tinned or fresh tomatoes. Let it simmer for a few minutes. If it gets too pasty, add a touch of water or chicken stock. Season with salt and a touch of sugar to balance the tartness of the tomatoes. Remove from heat and let it cool slightly.

Step 11: Combine Yogurt with Spice Base

Once the spice base has cooled down a touch, add the prepared yogurt mixture bit by bit, stirring continuously until fully incorporated and looking good. Do not dump all the yogurt at once to prevent splitting.

Step 12: Simmer Chicken in Gravy

Add the seared chicken pieces back into the gravy. Slowly simmer until the chicken has cooked through. You'll see some fat rising to the top, which is normal; stir it back in. Ensure it doesn't boil too fast or burn.

Step 13: Prepare Saffron Sauce

In a separate pan, combine 120g (0.5 cup) double cream, 60g (3 tbsp) butter, and 3 large pinches of saffron strands. Bring to a steady simmer for 3-5 minutes until beautifully golden and the saffron has fully bloomed.

Step 14: Pre-cook Basmati Rice

In a pot, add 600g (2.5 cups) chicken stock or water, 6g (1 tsp) salt, 6 green cardamom pods, 3 star anise, 5 cloves, 4-5 bay leaves, a few mace blades, 0.5 tsp turmeric powder, and 1 fat spoon of ghee or butter. Bring to a boil and let it infuse for a few minutes. Add the soaked basmati rice, stir, and boil for 2-3 minutes. The rice should be pre-cooked to about 70-80% doneness, still having a little raw rice in the middle when broken between fingers. Drain the rice, reserving the liquid for other uses.

Step 15: Layer the Biryani

Preheat your oven to 230°C (446°F). In a traditional clay pot (or a large saucepan sealed with foil), start with a thin layer of saffron sauce. Follow with a layer of pre-cooked rice. Add sliced green chilies (if using), fresh mint, fresh cilantro (indiscriminately torn and scattered), and some crispy onions. Place a couple of pieces of chicken and a touch of gravy. Repeat the layers: rice, saffron sauce, chilies, herbs, onions, chicken, gravy. For the final layer, add rice, saffron sauce, chilies, herbs, saffron, and crispy onions.

Step 16: Seal and Bake the Biryani

Roll out the flatbread dough to create a seal around the rim of the pot. Place the lid tightly on top, pressing the dough to seal it completely. Bake in the preheated oven for 25-30 minutes.

Step 17: Cook Flatbread (Optional)

While the biryani bakes, roll the remaining dough into small balls, then flatten and roll into very thin round sheets on a well-floured surface. Heat a skillet or pan on high. Dry roast the flatbread in the skillet, pressing it down gently with a slightly damp cloth to help it puff up. Cook both sides until nice, brown, and puffed up. While still warm, brush with a touch of melted butter or ghee to keep it soft.

Step 18: Serve the Biryani

Once the biryani is cooked, carefully open the lid, taking care not to steam your fingers. Let it rest for 5 minutes before dishing up. Garnish with more fresh herbs and crispy onions. Serve traditionally with your hands, with a spoon, or scoop it up with the freshly made flatbread.

• Fry sliced onions until dark brown but not black for optimal flavor and crispiness.

• To prevent yogurt from splitting in the gravy, whisk it with double cream and cornstarch until homogeneous, and add it to the cooled spice base bit by bit.

• Do not salt the chopped onions too early when frying for the gravy, as this can prevent them from browning properly.

• Pre-cook the basmati rice to about 70-80% doneness so it finishes cooking in the sealed pot, absorbing all the flavors.

• Multitask by preparing different components simultaneously to ensure everything is warm when layering the biryani.

• For convenience, use store-bought crispy shallots instead of frying your own onions.

• Boneless chicken thighs can be used, but avoid chicken breast as it tends to dry out.

• If you don't want to use yogurt, a touch of cream can be substituted, though it will alter the authentic tangy taste.

• If individual whole spices are unavailable, use an extra tablespoon of Garam Masala for the gravy.