Eid Biryani (Full Dum Method — Celebration)

Ingredients

• 800g chicken thighs, boneless, cut into 40g pieces
• 200g basmati rice, soaked 30 minutes
• 100g ghee
• 60g fried onions
• 1 large onion (180g), sliced paper-thin
• 4 cloves garlic, minced
• 15g fresh ginger, minced
• 200g full-fat yogurt
• 3 green cardamom pods, bruised
• 2 black cardamom pods, bruised
• 1 cinnamon stick (5cm)
• 4 cloves
• 2 bay leaves
• 1 star anise
• 6g Kashmiri chili powder
• 4g garam masala
• 3g coriander seeds, toasted and ground
• 3 green chilies, halved
• 15g fresh mint, picked
• 15g fresh coriander, picked
• Sea salt, to taste

Method

1. 1
   Marinate chicken with yogurt, garlic, ginger, Kashmiri chili, garam masala, ground coriander, and salt for 30 minutes.
2. 2
   Heat 80g ghee in heavy-bottomed pot; fry sliced onions until deep mahogany, 12–15 minutes — reserve half for garnish.
3. 3
   Add marinated chicken to pot with half the fried onions; cook 8 minutes without browning, stirring gently.
4. 4
   In separate pot, parboil soaked rice in salted water for 5 minutes; drain.
5. 5
   Layer rice evenly over chicken; scatter remaining fried onions, cardamom pods, cinnamon, cloves, bay leaves, and star anise on top.
6. 6
   Dot with remaining 20g ghee; cover tightly with foil, then place heavy lid on top (dum sealing).
7. 7
   Cook on medium-low heat for 45 minutes — listen for gentle sizzle; do not disturb.
8. 8
   Remove from heat, rest 5 minutes; break seal gently and fold in fresh mint and coriander; serve with reserved fried onions and green chilies.