Ingredients

For the chicken:

• 1 (1-inch) piece fresh ginger
• 1 (1.76-ounce) packet Shan biryani mix
• 1 cup plain full-fat Greek yogurt
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Kashmiri red chili powder, such as Kashmirilal
• 1 pound boneless, skinless chicken thighs

For the rice:

• 1 cup basmati rice
• 3 cups water, plus more for rinsing
• 1/2 teaspoon ground cloves
• 2 bay leaves
• 1 (3-inch) cinnamon stick, or 1/2 teaspoon ground cinnamon
• 1/8 teaspoon (or 1 small pinch) saffron threads

For layering the biryani and serving:

• 2 large red onions
• 1 large Yukon gold potato (about 8 ounces)
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1/2 cup plain full-fat Greek yogurt
• 1/8 teaspoon (or 1 small pinch) saffron threads
• 2 tablespoons ghee
• 1 cup water
• Raita, for serving (optional)

Equipment

• Small saucepan
• 3 1/2-quart or larger Dutch oven
• Measuring cups and spoons
• Chef’s knife and cutting board
• Fine-mesh strainer
• Mixing bowls
• Vegetable peeler
• Fork
• Bowl or plate

1. Marinate the chicken:
2. Prepare the marinade. Peel and mince a 1-inch piece of ginger until you have 1 tablespoon. Place in a medium bowl. Add 1 (1.76-ounce) packet Shaan biryani mix, 1 cup Greek yogurt, 1 tablespoon lemon juice, and 1 teaspoon Kashmiri red chili powder, and stir until well combined.
3. Marinate the chicken. Add 1 pound chicken thighs and mix until the chicken is entirely coated with the yogurt marinade. Cover and refrigerate for at least 2 hours and up to 12 hours.
4. Make the rice:
5. Rinse the rice. Place 1 cup basmati rice into a medium bowl. Add enough cold water to cover the rice. Agitate the rice in the water with your hands for about 15 seconds. You will notice the water begins to get cloudy. Pour the rice into a fine-mesh strainer in the sink. Repeat submerging, rinsing, and draining the rice until the water is no longer cloudy and you can see the rice grains within it, 6 to 8 rounds total.
6. Boil the spices. Bring 3 cups water to a boil in a small saucepan over medium-high heat. Add 1/2 teaspoon ground cloves, 2 bay leaves, 1/2 teaspoon ground cinnamon or a 3-inch cinnamon stick, and 1/8 teaspoon (or a small pinch) saffron threads. Boil for 5 minutes.
7. Par-cook the rice. Add the rice and reduce the heat to maintain a simmer. Cover and cook until the rice is par-cooked (the grains should still be a bit chewy and break into pieces when pressed between your pointer finger and thumb), about 5 minutes.
8. Fluff the rice. Remove the pan from the heat and uncover. If the water has not been fully absorbed, drain through a fine-mesh strainer to remove excess water and then return to the pan. Fluff the rice with a fork.
9. Layer and cook the biryani:
10. Prepare the onions, potatoes, and yogurt sauce. Peel and halve 2 large red onions, then slice 1/2-inch thick. Peel and cut 1 large Yukon gold potato into 1/2-inch cubes. Place the cubes in a medium bowl, sprinkle with 1 teaspoon garam masala and 1 teaspoon ground turmeric, and toss to coat. Place 1/2 cup Greek yogurt with 1/8 teaspoon (or a small pinch) saffron threads in a small bowl and stir to combine.
11. Brown the onions. Melt 2 tablespoons ghee in a 3 1/2-quart or larger Dutch oven over medium heat. Add the onions and cook, stirring every 3 to 5 minutes, until deep golden brown, about 15 minutes total. Transfer half of the onions to a bowl or plate.
12. Simmer the potatoes, chicken, and sauce. Transfer the spiced potatoes, marinated chicken, and any remaining marinade in the bowl to the Dutch oven. Add 1 cup water, stir to combine, and bring to a simmer. Simmer uncovered, stirring occasionally, until a creamy sauce forms, about 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400°F.
13. Layer on the rice, yogurt sauce, and onions. Fluff the rice with a fork again. Transfer the rice over the chicken and potatoes and spread it into an even layer. Dollop the saffron-yogurt mixture over the rice and spread it out as best you can into a thin, even layer without disturbing the rice too much. Top with the reserved fried onions.
14. Bake for 20 minutes. Cover and bake until the rice is tender and the sauce is almost completely absorbed, about 20 minutes. Uncover and let rest 5 minutes before serving with raita if desired.