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1
Remove chicken skins and trim fatty tissue. Wash and drain. Place chicken in a large bowl.
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2
Add yogurt, turmeric powder, chile powder, ginger and garlic paste, slit green chile, cilantro, juice of lime, cinnamon stick, cloves and kosher salt to the chicken
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3
Peel and thinly slice onions
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4
Heat 1/2 cup of oil in a frying pan. Add onions to heated oil and fry till golden brown and crisp. Drain on paper towels.
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5
Keep 1/2 cup of fried onions aside for garnishing biriyani. Crumble the rest into the chicken marinade
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6
Mix really well, cover and refrigerate for 8 hours, preferably overnight
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7
Let the chicken come to room temperature before you cook it
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8
Meanwhile peel and cube potatoes
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9
Heat oil in a kadhai or wok and deep fry potatoes till golden brown. They don't have to cook all the way through, just browned. Add them to chicken.
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10
Wash the rice till water runs clear, about 3 rinses and place in a large pan.
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11
Add in the water, kosher salt and ghee. Bring to a boil, cover and turn the flame very low and leave undisturbed for 14 minutes. Uncover and fluff the rice with a fork.
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12
Put chicken and potatoes in a deep ovenproof pot and place on a low flame. A Le creuset works really well. Cover with lid on and cook for 45 minutes or till chicken is cooked.
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13
Place saffron threads in a tablespoon. Hold the tablespoon over an open flame to let saffron crisp up for 15 seconds. Leave to cool
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14
Heat the milk in the microwave-safe bowl for 15 seconds.
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15
Crumble saffron into hot milk and let it sit for 2 to 3 minutes
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16
Spread rice over chicken
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17
Dribble saffron milk over the rice.
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18
Sprinkle set aside fried onions over rice
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19
Take some non-stick foil and cover the pot tightly. Replace the lid and place in oven for 15 minutes.
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20
Uncover lid and foil carefully.
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21
Serve biriyani with raita
