Ingredients :
- 1 cinnamon stick
- 3 green cardamom pods
- 2 black cardamom pods
- 5 whole cloves
- 5 blades mace
- 1-1/2 teaspoons coriander seeds
- 1 teaspoon whole peppercorns
- 1/2 teaspoon cumin seeds
- CHICKEN AND MARINADE:
- 1 cup plain whole milk yogurt
- 2-in. piece fresh gingerroot
- 10 garlic cloves
- 20 unsalted cashews, soaked in water
- 1 tablespoon ghee
- 1 tablespoon salt
- 1 teaspoon ground nutmeg
- 2 pounds bone-in chicken thighs and legs, skin removed
- 2 bay leaves
- BIRYANI:
- 5 tablespoons ghee, divided
- 1 large russet potato, peeled and cubed
- 1 large onion, thinly sliced, divided
- 1 pinch ground turmeric
- 2 tablespoons chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 cup whole milk
- 1 pinch saffron thread
- 1/2 cup raisins, prunes, golden sour prunes, chopped
- 1/2 teaspoon kewra water, optional
- RICE:
- 2 cups uncooked basmati rice
- 2 cups warm water
- 1 teaspoon salt
- 1 teaspoon ghee
- 1 cardamom pod, optional
- 1 bay leaf, optional
- 3 whole cloves, optional
Directions :
- In a large skillet, toast spices over medium-low heat until fragrant, 3-5 minutes. Remove from heat; let cool. Transfer spices to a spice grinder; process to a fine powder. Set aside.
- In a food processor or high-powered blender, combine yogurt, ginger, garlic, soaked cashews (discard soaking liquid), ghee, salt and nutmeg; puree until smooth. Transfer to a large glass bowl. Add chicken, reserved toasted spice mixture and bay leaves; toss to thoroughly coat. Cover; refrigerate at least 1 hour.
- Preheat oven to 350°. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon ghee. Once hot, add potatoes and turmeric. Cook until edges are lightly browned, 5-6 minutes. Use a slotted spoon to transfer potatoes to a plate; set aside. Add remaining 4 tablespoons ghee to the Dutch oven. Add half of the sliced onions. Cook, stirring constantly, until onions are crisp, 5-6 minutes. Remove with a slotted spoon to a paper-towel lined plate.
- Add the remaining onions to the Dutch oven. Cook over medium-low heat until onions are golden brown, 6-7 minutes. Stir in chili powder, garam masala and salt.
- Discard bay leaves from chicken mixture. Add chicken with marinade to the caramelized onions; cook over medium heat 4-5 minutes, stirring often and scraping the bottom of the pot to prevent the sauce from sticking. Add potatoes; cook 15 minutes over medium heat, occasionally stirring and scraping the bottom of the pot.
- Meanwhile, rinse rice under cold water until water runs clear; add to a small saucepot. Add warm water, salt and ghee. If desired, add cardamom pod, bay leaf and cloves. Cook rice, uncovered, over medium-low heat until the water has absorbed and the rice grains have a slight bite when pressed between two fingers, 4-5 minutes. If used, remove cardamom pod, bay leaf and cloves. Fluff rice with a fork; set aside.
- Place milk in a small saucepan. Add saffron; cook over low heat until milk is just warmed.
- Place half of the cooked rice on top of the chicken, along with half of the reserved fried onions and the dried fruits. Layer the remaining rice and, with the back of a wooden spoon or spatula, poke several holes on the surface of the rice. Pour warm saffron milk overtop and sprinkle with a teaspoon of kewra water, if desired; top with remaining fried onions.
- Cover and bake until chicken is tender, 30-35 minutes. Let rest, covered, 5 minutes. Remove lid; carefully mix the rice and chicken, scraping the bottom of the pot and pulling some of the chicken pieces to the surface (do not overmix). Serve family style.
