Chicken Biryani

Rinse the rice and soak 30 minutes, then boil in salted water until about 70% cooked and drain.

~35 min

Toss the chicken thigh with yogurt, minced garlic, ginger, curry powder, and salt, and marinate 20 minutes.

~20 min

Why: The yogurt marinade lets the spices soak deep into the meat and also tenderizes it.

Steep the saffron in warm milk to draw out its color.

~5 min

Heat oil in a pan and fry the onion until browned, setting half aside.

~8 min

Add the marinated chicken to the remaining onion and cook until the outside is done.

~6 min

Layer the chicken in the bottom of a pot and cover with the parboiled rice.

~2 min

Top with the saffron milk, fried onion, mint, and cilantro.

~2 min

Cover and steam over low heat for 20 minutes.

~20 min

Watch out: Opening the lid often lets the steam escape and leaves the rice undercooked — never open it while it steams.

Toss everything together and serve.

~2 min