Biryani de poulet

03 — Method

1. BIRYANI is the royal dish of northern India, from Mughal cuisine. Its 'dum' method (sealed-pot steaming) brings together fragrant basmati rice and marinated chicken.
2. Make the MARINADE 4 hours ahead: in a large bowl, mix the Greek yogurt, chopped garlic (6 cloves), grated ginger (4 cm / 1½ in), garam masala, ground cumin, ground coriander, turmeric, cayenne, salt and pepper. Marinate the chicken 4 hours in the fridge.
3. Fry 2 thinly sliced onions in the large skillet with 4 tbsp sunflower oil for 15 minutes over medium heat until DEEP GOLDEN and CRISP. These fried onions (birista) are the soul of biryani.
4. Steep the saffron in the warm milk for 30 minutes. It gives the biryani its golden-orange color and delicate aroma.
5. Rinse the basmati until the water runs clear and soak 30 minutes. Boil it for ONLY 8 MINUTES in a large pot of salted water with the cinnamon stick, cardamom pods, cloves, star anise and Indian bay leaves.
6. Drain the rice when three-quarters cooked (it finishes in the steam). This is ESSENTIAL. In the very large cast-iron pot, heat 1 tbsp oil and cook the marinated chicken with the last chopped onion for 10 minutes.
7. Add the tomatoes and cook 5 minutes to thicken. LAYER THE BIRYANI in the pot: chicken and sauce on the bottom, then rice, cubed butter, saffron milk, fried onions, chopped cilantro and mint, cashews and raisins.
8. SEAL the pot with foil or a rope of bread dough for 'dum' cooking. Cook 5 minutes over high heat, then 25 minutes over very low heat so the trapped steam finishes the rice. Rest 10 minutes, covered. Mix gently before serving.