Better Than Restaurant Chicken Dum Biryani

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• 1 pound chicken drumsticks (4) (skin removed)
  Ingredient note

  Source: 1 pound chicken drumsticks (4) (skin removed)
• 1 pound boneless skinless chicken thighs (cut in half )
  Ingredient note

  Source: 1 pound boneless skinless chicken thighs (cut in half )
• 3 teaspoons biryani masala
  Ingredient note

  Source: 2 to 3 teaspoons biryani masala; upper source range endpoint used for shopping.
• 1 tablespoon ginger paste
  Ingredient note

  Source: 1 tablespoon ginger paste
• 1 tablespoon garlic paste
  Ingredient note

  Source: 1 tablespoon garlic paste
• 2 teaspoons + 1½ tablespoons kosher salt
  Ingredient note

  Source: 2 teaspoons kosher salt; Source: 1½ tablespoons kosher salt
• 1 tablespoon kashmiri red chili powder
  Ingredient note

  Source: 1 tablespoon kashmiri red chili powder
• ½ teaspoon ground turmeric
  Ingredient note

  Source: ½ teaspoon ground turmeric
• ¼ cup fresh mint leaves (chopped)
  Ingredient note

  Source: ¼ cup fresh mint leaves (chopped)
• 2 tablespoon lemon juice
  Ingredient note

  Source: 2 tablespoon lemon juice
• 3/4 cup plain yogurt
  Ingredient note

  Source: 3/4 cup plain yogurt
• 4 tablespoons ghee
  Ingredient note

  Source: 4 tablespoons ghee
• 1 each large yellow onion (thinly sliced)
  Ingredient note

  Source: 1 large yellow onion (thinly sliced)
• 2½ cups Extra long grain Basmati rice
  Ingredient note

  Source: 2½ cups Extra long grain Basmati rice
• 1 teaspoon black cumin seeds - shah jeera
  Ingredient note

  Source: 1 teaspoon black cumin seeds - shah jeera
• 2 each bay leaves - tamal patra
  Ingredient note

  Source: 2 bay leaves - tamal patra
• 1 each star anise
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  Source: 1 star anise
• 4 each green cardamom pods
  Ingredient note

  Source: 4 green cardamom pods
• 8 each cloves
  Ingredient note

  Source: 8 cloves
• ¼ cup chopped cilantro
  Ingredient note

  Source: ¼ cup chopped cilantro
• ½ tsp saffron
  Ingredient note

  Source: ½ tsp saffron
• 2 tablespoons milk (warm)
  Ingredient note

  Source: 2 tablespoons milk (warm)
• 2 tablespoons ghee (optional)
  Ingredient note

  Source: 2 tablespoons ghee (optional)

1. Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, biryani masala, salt, mint leaves, and lemon juice.
2. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. Note: You can also marinate the chicken overnight in teh refrigerator.
3. Soak saffron in warm milk, reserve.
4. Rinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and let it soak for 20 minutes.
5. While the rice is soaking, add ghee to a heavy-bottomed pan and add onions. On medium heat, fry the onions stirring frequently until they become light golden brown and start to crisp up - about 15 to 20 minutes.
6. Remove the fried onions from the pan, leaving the excess ghee behind as we will use this pan to cook the chicken. Add one fourth of the fried onions to the marinated chicken and give a quick mix.
7. In a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring it to boil on high heat.
8. Drain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 90% cooked. Drain the rice promptly and reserve.
9. To the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through.
10. Carefully layer the partially cooked rice over the chicken. Top with caramelized onions, saffron-infused milk and optional ghee.
11. Cover the pot and seal it with aluminum foil, then place some weight over the lid. Cook on low heat for 20 minutes, this is the steam or "Dum" cooking step. Turn the heat off and wait another 10 minutes before opening the pot.
12. Garnish with cilantro. Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. Serve with Raita and lemon wedges.