Chicken Biryani (Hyderabad-style)

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Chicken Biryani (Hyderabad-style)
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#A chicken thighs, bone-in, skin-on, halved |750|g|
#A plain yoghurt |2/3|cup|
#A water |1/2|cup|
#A vegetable oil |2|tbsp|
#A garlic cloves, minced |6|count|
#A fresh ginger, grated |2|tsp|
#A ground turmeric |1/8|tsp|
#A cinnamon |1/4|tsp|
#A cayenne |1/2|tsp|
#A ground cardamom |1/2|tsp|
#A garam masala |2|tsp|
#A ground coriander |2|tsp|
#A cumin |1|tbsp|
#A sweet paprika |2|tbsp|
#A salt |1 3/4|tsp|
^A mix marinade ingredients in a large pot
^A add chicken and coat well
^A marinate 20 minutes to overnight

#B basmati rice |2 1/4|cups|
#B salt |2|tbsp|
#B cloves |10|count|
#B dried bay leaves |5|count|
#B star anise |1|count|
#B green cardamom pods |6|count|
> bring 3 litres water to the boil
^B add salt and spices
^B add rice
^B cook for 4 minutes until just cooked but still firm
^B drain immediately and set aside

#C onions, halved and finely sliced |2|medium|
#C oil for frying |1|cup|
^C heat oil in a large saucepan over medium-high heat
^C fry onions in batches for 3-4 minutes until golden brown
^C remove onto paper towel
^C repeat with remaining onion

#D saffron threads |1|tsp|
#D warm water |2|tbsp|
^D steep saffron in warm water for 10 minutes

#A coriander/cilantro, chopped |1|cup|
#A ghee or unsalted butter, melted |1/4|cup|
> place pot with marinated chicken on stove over medium heat
^A cover and cook 5 minutes
^A remove lid, cook 5 minutes more, turning chicken twice
^A remove from heat
^A turn chicken skin-side down so it covers the base of the pot
^A scatter half the crispy onions and half the coriander over the chicken
^A top with all the par-boiled rice
^A gently pat down and flatten
^A drizzle saffron water across rice in a random pattern
^A drizzle over ghee
^A place lid on
^A return to stove over medium heat
^A as soon as you see steam, turn to low and cook for 25 minutes
^A remove from stove, rest with lid on for 10 minutes

/#C
/#D
> garnish: remaining crispy onions, chopped coriander, yoghurt on the side