Add the rice, stir once, bring back to the boil and simmer (no lid) for 5 minutes.
450 g (2 ¼ cups) white basmati rice
Drain the rice in a sieve.
Now make the fried onions. Heat the 4 tbsp oil over a medium heat in a large cast iron pan.
4 tbsp vegetable oil
Add the sliced onions, and cook for around 10-15 minutes, stirring occasionally, until dark brown. Be careful not to burn them, as they will taste bitter. Note - we're going to be using the same cast iron pan to cook the biryani, so if you're worried the onions are catching on the pan (which may effect the taste of the biryani), you can fry them in a separate frying pan if you prefer.
2 onions
Scoop the onions out of the pan using a slotted spoon and place in a bowl for later.
Now take the marinated chicken out of the refrigerator and add to the pan with the oil from the onions. Stir in 3 tbsp of water.
3 tbsp water
Cook over a medium heat for 2-3 minutes, stirring a couple of times, to just very lightly seal the chicken.
Now place the 3 tbsp of chopped coriander (cilantro) and 1 tbsp of chopped mint on top of the chicken.
Next spoon the rice on top of the chicken and flatten it out slightly.
Mix together the saffron and milk and let it sit for a minute, then drizzle the mixture over the rice, followed by the melted ghee.
1 tsp saffron threads, 3 tbsp milk, 3 tbsp ghee
Spoon on the fried onions and toasted almonds.
2 tbsp toasted flaked almonds
Place a lid on the pan, but allow just a tiny gap.
As soon as you see steam coming from the gap, place the lid on fully and turn the heat down to low and cook for 20 minutes, then turn off the heat and allow to rest for 10 minutes.
Top with a little more fresh coriander if desired and serve with natural yogurt.
natural yogurt, freshly chopped coriander
Notes
AsafoetidaAsafoetida (<--affiliate link), also known as hing, is a spice used in some Indian dishes. It adds a deeper savoury flavour, like onion or garlic to a dish. You only need a little (too much is overpowering). If you can't get hold of any, or if you're unlikely to use it for anything else, then don't worry, it can be left out. There are plenty of spices already in the dish to give it a fantastic flavour.Can I make it ahead?It tastes best eaten right away, but you can reheat leftovers in the microwave.Be sure to cool any leftovers quickly, then cover and refrigerate for up to a day. Reheat until piping hot.If you want to prep some of the stages ahead, you can marinate the chicken, fry the onions and par-cook the rice in the morning, then put it all together and cook in the evening.Can I freeze it?Yes, you can freeze leftovers. Cool quickly, then cover and freeze. Defrost in the refrigerator overnight, then reheat in the microwave until piping hot throughout.Recipe inspiration:Recipe is inspired by Nagi from Recipe Tin Eats. I make mine a little differently (different cut of meat, different/additional spices and a few extra ingredients in mine), but I LOVE her version too. Nutritional Information is per serving (this recipe serves 6)