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1
Wrap cardamom pods, cinnamon stick, ginger, and cumin and fennel seed in small piece of cheesecloth and secure with kitchen twine.
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2
In 3 1/2- to 4-quart heavy-bottomed saucepan about 8 inches in diameter, bring water, spice bundle, and 1 1/2 teaspoons salt to boil over medium-high heat; reduce to medium and simmer, partially covered, until spices have infused water, at least 15 minutes (but no longer than 30 minutes).
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3
Meanwhile, season both sides of chicken thighs with salt and pepper and set aside.
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4
Heat butter in 12-inch nonstick skillet over medium-high heat until foaming subsides; add onions and cook, stirring frequently, until soft and dark brown about edges, 10 to 12 minutes.
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5
Add jalapenos and garlic and cook, stirring frequently, until fragrant, about 2 minutes.
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6
Transfer onion mixture to bowl, season lightly with salt, and set aside.
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7
Wipe out skillet with paper towels, return heat to medium-high, and place chicken pieces skin-side down in skillet; cook, without moving chicken, until well browned, about 5 minutes.
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8
Flip chicken and brown second side, 4 to 5 minutes longer; transfer chicken to plate and remove and discard skin.
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9
Tent with foil to keep warm.
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10
If necessary, return spice-infused water to boil over high heat; stir in rice and cook 5 minutes, stirring occasionally.
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11
Drain rice through fine-mesh strainer, reserving 3/4 cup cooking liquid; discard spice bundle.
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12
Transfer rice to medium bowl; stir in saffron and currants (rice will turn splotchy yellow).
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13
Spread half of rice evenly in bottom of now-empty saucepan using rubber spatula.
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14
Scatter half of onion mixture over rice, then place chicken thighs, skinned-side up, on top of onions; add any accumulated chicken juices.
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15
Evenly sprinkle with cilantro and mint, scatter remaining onions over herbs, then cover with remaining rice; pour reserved cooking liquid evenly over rice.
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16
Cover saucepan and cook over medium-low heat until rice is tender and chicken is cooked through, about 30 minutes (if large amount of steam is escaping from pot, reduce heat to low).
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17
Using large serving spoon, spoon biryani into individual bowls, scooping from bottom of pot and serving 1 chicken piece per person.
