# What Goes In:
→ Meat Marinade
01 - 2 lbs bone-in chicken pieces or lamb, cut into serving sizes
02 - 1 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 1 tablespoon ginger-garlic paste
05 - 1 teaspoon ground turmeric
06 - 1 ½ teaspoons ground cumin
07 - 1 ½ teaspoons ground coriander
08 - 1 teaspoon chili powder
09 - 1 teaspoon garam masala
10 - 1 ½ teaspoons salt
→ Rice
11 - 3 cups basmati rice
12 - 5 cups water
13 - 1 tablespoon salt
14 - 2 tablespoons ghee or unsalted butter
15 - 4 whole cloves
16 - 4 green cardamom pods
17 - 2-inch cinnamon stick
18 - 1 bay leaf
→ Biryani Assembly
19 - 2 large onions, thinly sliced
20 - 3 tablespoons ghee or vegetable oil
21 - ½ cup fresh coriander leaves, chopped
22 - ¼ cup fresh mint leaves, chopped
23 - ¼ cup raisins, optional
24 - ¼ cup slivered almonds or cashews, toasted
25 - Pinch of saffron threads, soaked in 3 tablespoons warm milk
26 - ¼ cup fried onions for garnish
27 - Additional salt, to taste
# How to Make It:
01 - Combine yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, chili powder, garam masala, and salt in a large bowl. Add the meat, mixing thoroughly. Cover and marinate in the refrigerator for at least 1 hour or overnight.
02 - Rinse basmati rice repeatedly until water runs clear. Soak in cold water for 30 minutes, then drain.
03 - Bring water and salt to a boil in a large pot. Add drained rice, cloves, cardamom, cinnamon stick, and bay leaf. Cook for 6 to 7 minutes until rice is about 70% cooked but still firm. Drain and set aside.
04 - Set oven temperature to 350°F (180°C).
05 - Heat 3 tablespoons ghee or oil in an ovenproof heavy pot over medium heat. Add sliced onions and cook until golden brown and caramelized, approximately 12 to 15 minutes. Remove half for garnish.
06 - Add marinated meat to remaining onions in pot. Sear for 5 to 7 minutes, then cover and simmer on low heat for 20 to 25 minutes if using chicken, or 35 to 40 minutes for lamb, until tender. Add a splash of water if necessary.
07 - Sprinkle half the chopped coriander, mint, raisins, and nuts over the meat. Layer half of the par-cooked rice on top. Repeat with remaining herbs, raisins, nuts, then cover with the rest of the rice.
08 - Drizzle the saffron-infused milk evenly across the rice's top layer. Dot with ghee or butter.
09 - Cover pot tightly with foil and lid. Bake in oven for 30 to 35 minutes to meld flavors and finish cooking.
10 - Remove from oven and let stand covered for 10 minutes. Gently fluff rice and garnish with fried onions before serving.
