Ingredients

Let’s Cook!

• 1
  Pretty heat the oven to 350 F
• 2
  Mix the yogurt, ginger and garlic in a medium bowl and then coat the chicken with the mixture. Allow to marinate for up to 2 hours.
  
• 3
  Heat the milk to steaming in a small bowl and add the saffron to steep while the rest is being prepared.
  
• 4
  Saute the onion in the ghee in a Dutch oven or a deep oven proof skillet with a lid.
  
• 5
  I used Shan biryani seasoning at the recommendation of my friend who grew up with this. I'm sure you could also use any recipe for biryani seasoning found online.
  
• 6
  When the onions are starting to brown, add the spices and continue cooking, scraping the bottom for ~1 min
  
• 7
  Add the chicken and yogurt mixture to the onions and continue to cook ~ 5 min, flipping once and scraping the bottom of the pan. Remove from heat.
  
• 8
  Add the whole spices, salt and 2 quarts water to a 3 quart pot. Bring to a boil.
  
• 9
  Add the rice to the water and bring to a boil. Boil two minutes, and then drain, reserving the whole spices.
  
• 10
  Add the drained Rice and the reserved spices to the chicken.
  
• 11
  Drizzle the saffron milk over the rice.
• 12
  Place a wetted wax paper sheet on the top of the rice.
  
• 13
  Soak and ring out a dish towel and then place on top of the wax paper.
  
• 14
  Place a lid on dutch oven and bake 1 hour at 350. Turn the oven off and then let dish sit inside the oven another 30 min.
• 15
  Serve with yogurt mixed with cucumbers or preserved curried limes.