Best Pakistani-Style Chicken Biryani

177milkstreet.com

Carl

2 CUPS BASMATI RICE

KOSHER SALT AND GROUND BLACK PEPPER

¼ TEASPOON SAFFRON THREADS, CRUMBLED (OPTIONAL)

3 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED

2 TABLESPOONS GHEE, PLUS 2 TABLESPOONS GHEE, MELTED, DIVIDED

2 MEDIUM RED ONIONS, HALVED AND THINLY SLICED

4 MEDIUM GARLIC CLOVES, MINCED

2 TEASPOONS MINCED FRESH GINGER

2 BAY LEAVES

1 TABLESPOON CUMIN SEEDS

2½ TEASPOONS GARAM MASALA

1 TEASPOON GROUND CARDAMOM

½ TEASPOON GROUND TURMERIC

½ TEASPOON KASHMIRI CHILI POWDER OR ¼ TO ½ TEASPOON CAYENNE

¼ TEASPOON GROUND CLOVES

1½ POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 1½-INCH PIECES

1 MEDIUM RED POTATO (ABOUT 6 OUNCES), UNPEELED, CUT INTO ¼-INCH CUBES

1 CUP TOMATO PUREE (FROM A 14½-OUNCE CAN)

½ CUP DRIED APRICOTS, HALVED

½ CUP PLAIN WHOLE-MILK YOGURT, PLUS MORE TO SERVE

½ CUP CHOPPED FRESH MINT OR CILANTRO, OR A COMBINATION, DIVIDED

1 MEDIUM PLUM TOMATO, CORED AND SLICED INTO THIN ROUNDS

1 LEMON, SLICED INTO THIN ROUNDS, SEEDS REMOVED

Directions at 177milkstreet.com

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