Chicken Biryani

Mix the chicken thigh with the plain yogurt, garlic, fresh ginger, green chili, biryani masala, turmeric powder, chili powder, salt, and lemon juice. Cover and marinate in the refrigerator for at least 30 minutes.

Heat the vegetable oil in a heavy pot over medium heat. Fry the onion until deep golden and crisp around the edges, stirring often so it browns evenly.

Add the marinated chicken thigh to the pot and cook until the meat is no longer pink on the outside and the yogurt mixture thickens slightly.

Bring the water to a boil in a separate pot. Add the bay leaves, cinnamon stick, cloves, black cardamom pods, and salt.

Add the soaked basmati rice and boil until the grains are mostly cooked but still firm in the center. Drain well.

Spread the parboiled basmati rice over the chicken in an even layer. Scatter over the fresh mint and fresh coriander, then drizzle with the ghee.

Cover the pot tightly and cook on very low heat for 25 to 30 minutes, until the basmati rice is fully steamed and the chicken reaches 74°C (165°F).

Let the biryani rest off the heat for 10 minutes, then gently lift and fluff before serving.