Chicken biryani

Spiced chicken layered with fragrant basmati and fried onions, then steamed together. A weekend project that feeds a crowd.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

3 lb Bone-in chicken thighs(skin removed, or boneless thighs)
3 cups Basmati rice(aged basmati from an Indian market is best)
1 cup Plain whole-milk yogurt
3 Yellow onion
2 Roma tomatoes
8 cloves Garlic
2 inches Fresh ginger
2 Serrano pepper
1 bunch Fresh mint
1 bunch Fresh cilantro
1 Lemon
4 oz Whole milk
1 pinch Saffron(optional; or 1/4 tsp turmeric in the milk for color)
4 tbsp Ghee(Walmart international aisle or Indian market; or butter)
2 tbsp Biryani masala(Shan or MDH box at an Indian market. Swap: garam masala from the Walmart spice aisle)
2 Bay leaves· most people have this
4 Whole cloves· most people have this
1 Cinnamon stick· most people have this
2 tsp Chili powder· most people have this
0.5 tsp Ground turmeric· most people have this
0.5 cup Vegetable oil· most people have this
2 tbsp Salt· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 105 minutes

Mix the yogurt, grated garlic and ginger, chili powder, turmeric, biryani masala, lemon juice and 2 tsp salt. Coat the chicken and leave it at least 30 minutes.
Rinse the rice three times and soak it in cold water for 30 minutes. Warm the milk and add the saffron.
Slice the onions thinly. Fry them in the oil in a heavy pot over medium-high heat for 15 to 20 minutes, stirring, until deep brown and crisp. Lift half out onto a paper towel and keep the rest in the pot.
Add the chicken and its marinade to the pot with the chopped tomatoes and sliced serranos. Cover and cook over medium-low heat for 20 minutes, stirring now and then, until the chicken is almost cooked and the sauce is thick.
Meanwhile bring a large pot of water to a boil with 1 tbsp salt, the bay leaves, cloves and cinnamon stick. Drain the rice, add it, and boil for exactly 5 minutes, until it is about two-thirds cooked. Drain well.
Scatter half the chopped mint and cilantro over the chicken. Spread the rice on top without stirring. Drizzle with the saffron milk and melted ghee, and top with the reserved fried onions and the rest of the herbs.
Cover tightly with foil and then the lid. Cook over the lowest heat for 25 minutes, then turn off the heat and leave it closed 10 minutes more.
Serve by scooping down to the bottom so everyone gets rice and chicken together.

Amounts are on the list above — they change with the number of people; the steps do not.