Pakistani Chicken Biryani

• 570g Chicken, cut up, excess skin removed (1¼ lb, bone-in, skinless)

Marinade

• 125g Natural yoghurt (½ cup, whole milk)
• 1 tbsp Vegetable oil
• 2 tbsp Biryani masala (homemade (recipe on the source page) or store-bought)
• 1 tsp Ground coriander
• ½ tsp Ground cumin
• ½–1 tsp Chilli powder (start with ½ tsp if using store-bought biryani masala)
• ¼ tsp Ground turmeric
• ¼ tsp Ground nutmeg
• pinch Cane sugar (omit if using store-bought biryani masala)
• 2 tsp Salt (start with 1¼ tsp if using store-bought biryani masala)

Whole spices

• 3 Bay leaves
• 5–6 Cloves
• 4–5 Black cardamom pods
• 6 Star anise
• 6 Cardamom pods
• 2 Cinnamon sticks (about 8cm each)
• ¾ tsp Cumin seeds
• ½ tsp Black peppercorns

Parboiled rice

• 325g Basmati rice (1¾ cups, aged)
• 1½ tbsp Salt
• 1 tbsp Vegetable oil
• 1 tsp Lemon juice (or vinegar)

Biryani

• 60ml Vegetable oil (plus more as needed)
• 2 tbsp Ghee (or butter)
• 2 Medium onions, thinly sliced or finely chopped
• 6–8 cloves Garlic, crushed
• 2.5cm Root ginger, crushed
• 1 Small tomato, finely chopped
• 1–2 Small green chillies, chopped
• 5 Dried plums (alu bukhara)
• ⅓–½ tsp Salt
• 1 tsp Garam masala (may omit if using store-bought biryani masala)
• ½ tsp Chilli flakes (optional)
• 1 tsp Kewra essence (depending on strength)
• 1 tsp Lemon juice

Layering

• ½ tsp Chaat masala (or garam masala)
• 1 tbsp Vegetable oil
• 10g Coriander, chopped (¼ cup)
• 1–2 tbsp Mint, chopped (or more coriander)
• ⅛ tsp Food colouring (yellow or orange)
• 1 tbsp Milk (or water)
• 1 Lemon, thinly sliced

To serve

• Raita (vegetable or coriander/mint)