Dindigul Biryani

Step 1

Pat chicken dry. Mix yogurt, ginger-garlic paste, 1 tsp salt, and black pepper in a bowl.

Step 2

Coat chicken thoroughly in yogurt marinade. Set aside at room temperature.

Step 3

Heat 0.5 cup ghee in a heavy-bottomed pot over medium. Add onions, stirring often.

Step 4

Cook onions until deep golden brown and crispy, ~20 minutes. Watch constantly near the end.

Step 5

Remove half the fried onions to a paper towel. Reserve; set rest aside in the pot.

Step 6

Add remaining 0.25 cup ghee to the pot with onions. Heat over medium-high.

Step 7

Working in batches, fry potato wedges until golden and just tender, ~4 minutes per batch. Set aside.

Step 8

Boil salted water in a large pot. Add basmati rice and whole spices.

Step 9

Cook rice until 70% done with a firm bite remaining, ~7 minutes. Drain, discard whole spices.

Step 10

Discard excess oil from the pot, leaving a thin layer with caramelized onions at the bottom.

Step 11

Layer half the parboiled rice evenly over the onions.

Step 12

Arrange marinated chicken pieces over the rice in a single layer.

Step 13

Scatter fried potatoes, reserved fried onions, mint, cilantro, and green chilies over chicken.

Step 14

Layer remaining rice over the top, pressing gently to compact.

Step 15

Cover the pot tightly with foil, then place a heavy lid on top. Reduce heat to medium-low.

Step 16

Cook for 45 minutes without lifting the lid. The pot will steam; you'll hear gentle hissing.

Step 17

Remove from heat. Let rest covered for 5 minutes, then gently fluff rice with a fork.

Step 18

Serve in bowls, ensuring each portion has rice, chicken, and potatoes. Top with extra fried onions.