Chicken Thigh Biryani (Dum)

Method

1. 1Marinate chicken in curd, ginger-garlic, biryani masala, chilli powder, turmeric, half the birista, lemon, mint, coriander and salt. Rest minimum 2 hours; overnight is better.
2. 2Heat oil + 1 tbsp ghee in a heavy biryani pot. Tip in the chicken with all the marinade; bring to a gentle gently bubble 8 minutes till it just starts to sauce up.
3. 3Cook rice separately in 6 cups salted water with the whole spices till 70% done — grain still bites in the centre. Drain.
4. 4Spread rice over the chicken. Scatter remaining birista, mint, coriander, saffron milk and the last tbsp of ghee.
5. 5Seal the lid (a wet cloth or dough rope works). Cook on high 4 minutes, then lowest heat 25 minutes for dum.
6. 6Rest 10 minutes before opening — the rice finishes cooking from residual heat. Lift gently from one side so layers stay distinct.