1To make biryani masala, combine cinnamon stick, bay leaf, coriander seed, cloves, black peppercorns, fennel seed, black and green cardamom, and star anise.
2Lightly toast the spices on medium-low heat for a couple of minutes until fragrant.
3Toss the toasted spices into a spice grinder and blitz into a fine powder.
4For crispy onions, slice onions thinly and equally.
5Toss onions into a cold pan, submerge them in neutral oil, then turn on the heat and cook until golden brown.
6Peel ginger with a spoon.
7Combine peeled garlic cloves with ginger and mash them into a paste consistency.
8Place skin-on drumsticks in a bowl.
9Add full-fat yogurt, the garlic and ginger paste, a healthy spoonful of biryani masala, a nice spoonful of Kashmiri red chili powder, turmeric, a green chili, and a smooch of lemon juice to the chicken.
10Salt the chicken mixture very well.
11Mix and marinate the chicken until patience runs out.
12Wash Indian white basmati rice thoroughly with cold water until the water runs clear.
13Soak the rice for 15 to 30 minutes.
14To boiling water, add star anise, clove, cardamom, a cinnamon stick, and some bay leaf.
15Generously salt the water and add some biryani masala.
16Add the washed basmati rice to the boiling water.
17Boil the rice for just a couple of minutes, aiming for a 60% cook.
18Lay the parboiled rice out on a rack to cool down.
19In a clean pot, start with a nice heap of ghee.
20Gently lay in the marinated chicken.
21Toss in a hefty amount of cilantro and mint.
22Add a very nice handful of crispy onions.
23Add half of the basmati rice as the first layer.
24On top of the first layer of rice, add more cilantro, more mint, and more crispy onions.
25Sprinkle nice dollops of ghee.
26Season with a little bit more biryani masala and a quick pinch of salt.
27Add the final layer of rice.
28Add the final layer of mint, cilantro, and more crispy onions.
29Sprinkle or drizzle on a little bit more ghee.
30Add one more light pinch of salt and biryani masala.
31Finish with some seep saffron water.
32Cover the pot with the first layer of aluminum foil, ensuring it's sealed nice and tight.
33Cover the pot with a lid.
34Cook on low and slow heat for about 30 minutes.
35After 30 minutes, kill the heat and let it sit for about 15 more minutes.
36Serve and enjoy.
Ingredients
1 cinnamon stick
1 bay leaf
coriander seed
cloves
black peppercorns
fennel seed
black cardamom
green cardamom
star anise
onions
neutral oil
ginger
peeled garlic cloves
skin on drumsticks
full fat yogurt
garlic and ginger paste
1 healthy spoonful biryani masala
1 spoonful Kashmiri red chili powder
turmeric
1 green chili
lemon juice
salt
Indian white basmati rice
ghee
hefty amount cilantro
mint
saffron water
Equipment
spice grinderpanspoonpotrackaluminum foil
Tips
For crispy onions, toss them in a cold pan, submerge in neutral oil, then turn on the heat.
Peel ginger with a spoon.
Marinate chicken until you lose patience.
Wash basmati rice thoroughly until water runs clear.
Soak rice for 15 to 30 minutes.
Boil rice for a couple of minutes until 60% cooked, then lay it out on a rack to cool down.