Chicken Biryani

Layered Indian rice with spiced marinated chicken and saffron.

Ingredients

• 1.75 lb chicken thighs
• 2 cups basmati rice
• 1 cup plain yogurt
• 2 tbsp biryani masala
• 2 onions, fried
• pinch saffron
• 1/4 cup warm milk

Steps

1. Marinate chicken in yogurt, masala, garlic, and ginger at least 30 minutes.
2. Rinse basmati and parboil until 70% cooked; drain.
3. Layer marinated chicken in a pot; top with rice and fried onions.
4. Drizzle saffron milk; seal lid and dum-cook on low 25 minutes.
5. Rest 10 minutes, then gently fluff and serve.