Biryani with chicken

This chicken biryani follows Nagi Maehashi’s layered preparation: skin-on, bone-in thighs are coated in a spiced yogurt marinade and cooked beneath basmati rice. Fried onion, coriander, saffron water and ghee finish the layers.

The chicken thighs are cut along the bone and coated in yogurt, water, vegetable oil, garlic, ginger, turmeric, cinnamon, cayenne, ground cardamom, garam masala, coriander, cumin, sweet paprika and salt. The mixture marinates in the same large pot used for cooking.

Basmati rice is parboiled in water with salt, cloves, dried bay leaves, star anise and green cardamom, then drained and set aside. Sliced yellow onion is fried in separate oil in batches and removed onto a paper-towel-lined plate. Saffron rests in warm water in a bowl.

The chicken cooks covered, then uncovered with turning before it is arranged skin-side down. Half the fried onion and half the coriander go over it, followed by all the rice. The surface is gently flattened, drizzled with saffron water and ghee, then covered for low-heat cooking and a covered rest.

A large spoon is used to lift portions from deep in the pot into a bowl, keeping the chicken and differently coloured rice visible in each serving. The remaining onion and coriander finish the dish. Alongside is the selected minted yogurt, mixed with mint and salt and thinned with a little water when needed.