Indian Layered Saffron Chicken Biryani (8 Servings)

Divide chicken thighs into large pieces along the bone. In a deep 26cm pot combine yogurt, marinade water/oil, garlic, ginger, turmeric, cinnamon, cayenne, ground cardamom, garam masala, coriander, cumin, paprika and marinade salt.

Coat chicken in the marinade, cover and refrigerate for at least 20 minutes or overnight.

Boil 3L water with rice salt, cloves, bay, star anise and cardamom pods. Add rinsed basmati and parboil about 4 minutes until slightly firm at center; drain immediately.

Thinly slice both onions. Heat 250ml oil over medium-high and fry in batches 3–4 minutes each until golden; transfer to paper towels. Dry onion surfaces to reduce oil splatter.

Soak the saffron in 2 tbsp warm water for 10 minutes.

Put the marinated chicken pot over medium heat; cover and cook 5 minutes, then uncover, turn chicken twice and cook another 5 minutes.

Turn off heat, arrange chicken skin side down across the pot base, then scatter over half the fried onions and half the cilantro.

Layer the drained rice evenly over the chicken, gently level the top, and drizzle saffron water and melted ghee over it.

Cover and heat on medium until steam appears, then cook on lowest heat 25 minutes. If you smell scorching, lower the heat immediately and add a small splash of hot water at the edge if needed.

Check the thickest chicken away from the bone with a thermometer for at least 74°C, cooking longer if needed. Remove from heat and rest covered for 10 minutes.

Scoop deeply to serve chicken and rice together in eight portions, garnish with the remaining onion and cilantro, and warn diners about whole spices and bones.