Green Masala Chicken Biryani

For the onion yogurt mixture

• 1/2 cup oil
• 1/2 cup ghee
• 4-6 medium red onions, finely sliced
• 2 cups yogurt

Heat oil and ghee in a wok or heavy-bottomed pot and deep-fry onions until very brown (this will take awhile so in the meantime you can prep the rest of the ingredients). Stir occasionally and be careful not to burn. Remove with a slotted spoon and drain on a paper towel. Whip yogurt, then add onions and mix.

For the half done rice

• 1 stick cinnamon
• 4 green cardamom pods (bruised)
• salt
• 3 1/2 cups basmati rice

Rinse rice thoroughly and soak for 30 minutes before cooking. Boil a large pot of lightly salted water with the cinnamon and green cardamom pods. Add rice, rapidly boil until al dente (approximately 4 minutes). Drain and set aside.

For the green masala

• 2 inch piece of ginger
• 4-5 cloves garlic
• 1 1/2 tsp salt (or to taste)
• 1 cup mint, chopped
• 2 1/2 cups cilantro, chopped
• 3-4 Thai chilies (a couple extra if you like more spice)
• 1/2 tsp turmeric
• 1/2 tsp red chili powder

Grind all to a paste.

For the biryani

• 1/2 cup oil (divided)
• 5 tbsp ghee (divided)
• 1 medium whole skinless chicken cut into 1 1/2 inch pieces by butcher
• Whole garam masala: 10 cloves, 1 stick cinnamon, 6 green cardamom pods (bruised), 15 peppercorns, 2 star anise
• 3-4 medium chopped tomatoes
• salt
• green masala (above)
• yogurt mixture (above)
• half done rice (above)
• 2 pinches of safflower or saffron (crumbled and soaked in hot milk for 15 minutes minimum to release color/fragrance)
• 1 tbsp rosewater
• lemon wedges, coriander leaves, yogurt or cucumber raita for serving

For the curry, heat 1/2 cup oil and 2 tbsp ghee in a large saucepan or wok. Brown chicken and remove. Add another 1/2 cup oil and 2 tbsp ghee, along with the whole garam masala, and heat until fragrant. Add the chopped tomatoes and a good sprinkle of salt, and cook, stirring, until the oil rises to the top. Add the green masala, cook until the oil rises to the top, then add the browned chicken and the onion-yogurt mix, cook until the oil rises to the top.

Heat the oven to 320° F. In a large baking dish, spread the curry on the bottom and layer the half cooked rice on the top. Sprinkle the safflower milk, a tbsp of ghee, and the rosewater over the top. Tightly cover with aluminum foil and bake for 30 minutes to an hour (this has always taken me an hour) until the rice is perfectly cooked through.

To serve, stir the rice and curry gently to mix, being careful not to break the rice. Serve with lemon wedges, chopped cilantro, and yogurt or cucumber raita.