Chicken Biryani

Step 1

In a large bowl, combine the chicken thighs with the yogurt, garam masala, turmeric, minced garlic, and ginger; cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.

Step 2

Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes and drain.

Step 3

Heat oil in a large pot over medium heat and cook half of the sliced onions until deeply golden and crispy, about 10 minutes; remove and set aside for garnish.

Step 4

Add the remaining onions to the pot and cook until soft, about 5 minutes, then add the marinated chicken and cook for 8-10 minutes, until mostly cooked through.

Step 5

Bring a separate pot of salted water to a boil and parboil the soaked rice for 5 minutes, then drain.

Step 6

Layer the parboiled rice over the chicken in the pot, cover tightly, and cook over low heat for 20-25 minutes, until the rice is fully tender and the chicken reaches 165°F with no pink remaining.

Step 7

Let the biryani rest, covered, for 10 minutes off the heat.

Step 8

Gently fluff and mix the layers, top with the crispy fried onions, and serve hot.