Chicken Biryani

cooking.nytimes.com

Ms. Capers

subheading: FOR THE MARINADE:

¾ cup Greek yogurt

3 large garlic cloves, grated (about 1 tablespoon)

1 (1½-inch) piece ginger, peeled and grated (about 1 tablespoon)

3 tablespoons lemon juice

2½ teaspoons kosher salt (such as Diamond Crystal)

1 tablespoon garam masala

1½ teaspoons Kashmiri chile powder (see Tip)

½ teaspoon ground turmeric

1 green chile, such as Thai or serrano, slit in the middle (optional)

8 chicken drumsticks (about 2¼ pounds), skin on or off

subheading: FOR THE FRIED ONION:

1 large yellow onion

⅓ cup grapeseed or vegetable oil

¼ teaspoon ground turmeric

subheading: FOR THE CHICKEN:

4 green cardamom pods

5 whole cloves

1 dried bay leaf

1 star anise

1 (2-inch) cinnamon stick

subheading: FOR THE RICE:

6 green cardamom pods

5 whole cloves

2 dried bay leaves

1 star anise

1 (2 -inch) cinnamon stick

3 tablespoons kosher salt (such as Diamond Crystal), plus more as needed

2½ cups basmati rice, rinsed until the water runs clear, and soaked in 2 cups water for 30 minutes

subheading: FOR ASSEMBLY:

Large pinch of saffron threads

3 tablespoons milk

1 to 2 teaspoons rose water, to taste (optional)

4 tablespoons ghee or butter

½ cup fresh mint leaves, roughly chopped, plus more for serving

½ cup cilantro leaves and tender stems, roughly chopped

Pomegranate seeds, for serving (optional)

Directions at cooking.nytimes.com

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