Chicken biryani

Method

1. Mix the chicken with everything in the marinade. Leave it for at least an hour, or overnight in the fridge.
2. Fry the sliced onions in hot oil, stirring, until they are an even deep golden brown. Lift them out onto paper. Crush half into the chicken; keep the rest for layering.
3. Put the chicken and its marinade in a heavy pot with 2 tbsp of the frying oil. Cook covered on medium heat, stirring now and then, for 15 to 20 minutes, until the chicken is nearly cooked and the gravy is thick.
4. While the chicken cooks, bring the water to a rolling boil with the whole spices and salt. It should taste like the sea. Add the drained rice and boil for 5 to 6 minutes, until a grain breaks with a small hard white core. Drain at once.
5. Spread the rice over the chicken. Scatter the fried onions, mint, coriander and saffron milk on top, and drizzle with the ghee.
6. Cover tightly with foil and then the lid (or seal the lid with a rope of dough). Set the pot on a flat tawa over low heat and cook for 20 to 25 minutes.
7. Rest for 10 minutes before opening. Serve by digging down to the bottom with a flat spoon so each plate gets rice and chicken from every layer. Check a thick piece of chicken is cooked through.