chicken biryani

Ingredients

• 1 1/2 pounds skinless, boneless chicken thighs
• MARINADE
• 3/4 cup plain yogurt
• 1/4 cup low-sodium chicken broth
• 1 tablespoon canola oil (substitute sunflower oil)
• 3 large cloves garlic, pressed
• 1 tablespoon ginger, minced
• 1 tablespoon garam masala
• 1 tablespoon sweet paprika (substitute mild)
• 1 tablespoon ground cumin
• 1/2 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground Himalayan pink salt
• 1/2 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper, or more to taste
• SAFFRON
• 1 teaspoon saffron threads, crumbled
• 1/4 cup low-sodium chicken broth
• FRIED ONIONS
• 2 cups canola oil
• 2 cups onions, sliced (lyonnaise cut)
• RICE
• 8 cups water
• 1 tablespoon kosher salt
• 1 tablespoon freshly squeezed lemon juice
• 4 whole cloves
• 3 whole green cardamom pods
• 2 large bay leaves
• 1 large star anise
• 1 cinnamon stick
• 2 1/2 cups basmati rice, rinsed and drained
• BIRYANI
• 1 tablespoon ghee
• 1 tablespoon canola oil
• 1 cup white onion, finely chopped
• ground Himalayan pink salt, to taste
• 1/2 tablespoon ginger, minced
• 3 large cloves garlic, pressed
• 1/4 cup cilantro, chopped and divided