Indian Chicken Biryani

Combine yogurt, garlic, ginger, chilies, chili powder, ground coriander, and turmeric in a big bowl. Add the chicken pieces, coat them in the marinade and set aside for 1 hour.

Heat the vegetable oil in a pan. Add onions and fry for 10–5 minutes until golden brown. Drain on paper towel. Set aside.

Remove all the oil from a pan, leaving about 3 tablespoons. Add cloves, cinnamon, cardamom, bay leaves, cumin and fry them for 1 minute. Now add chicken with all the marinade and juices and bring to a simmer. Add tomatoes and salt. Simmer for 20 minutes, until chicken is cooked.

Drain soaked rice and cook for 5–7 minutes, adding about 1 teaspoon salt for every quart of water. Drain well.

Take a deep, heavy pot. Add 3 tablespoons of water and half the ghee. Now start making the layers by adding 1/3 rice first. If you made saffron milk, add 1/3 of it now. Spread the half of the chicken mixture and 1/3 of fried onions. Now repeat the layer. Top with the remaining rice and saffron milk (if using). Drizzle remaining half of the ghee around the edges. You should still have 1/3 of fried onions—set them aside, we will need them.

Cover with a nice fitting lid. Cook over a very low heat for about 30 minutes. Serve in a plate, topped with remaining fried onions and toasted cashews.