Chicken Biryani

For the fried onions: Heat a large skillet over medium heat and add the ghee and oil. When hot, add the onions and sugar and cook, stirring occasionally, until the onions are deep golden brown, very soft and caramelized, 15 to 20 minutes. Let cool.

Measure out 1 cup of the fried onions and add to a large bowl for the chicken marinade. Reserve the remaining fried onions for assembling the biryani.

For the chicken and marinade: Add the Hung Yogurt, plain yogurt, cilantro, mint, ginger-garlic paste, garam masala, lemon juice, salt, chile powder, turmeric and cardamom powder to the large bowl with the fried onions. Add the chicken and toss to coat. Cover and marinate, refrigerated, for at least 2 hours and preferably overnight.

For the rice: Rinse the rice under cold running water until the water runs clear. Cover the rice with water in a bowl and let soak for 30 minutes.

Drain the rice and add it to a large pot. Add the cilantro, mint, oil, cloves, cardamom, bay leaf, star anise, lime juice, salt and about 12 cups water. Bring to a boil. Simmer, uncovered, until the rice is about three-quarters of the way cooked, about 15 minutes, then drain.

To cook the chicken: Heat the ghee in a heavy-bottomed pot over medium-high heat. Add the chicken and cook until just cooked through and golden brown in spots, about 8 minutes. Remove half of the chicken and set aside in a bowl.

For the assembly: Spoon half of the rice mixture over the chicken in the pot. Top with half of the remaining ingredients: the saffron milk, ghee, cilantro, mint, reserved fried onions and Sauteed Golden Raisins and Cashews. Arrange the remaining chicken over top, then layer on the rest of the rice. Top with the remaining saffron milk, ghee, cilantro, mint, fried onions and Sauteed Golden Raisins and Cashews. Cover the pot tightly with aluminum foil and then cover with the lid.

Set a griddle over high heat and place the covered pot on top. Cook the biryani for 5 minutes, then reduce the heat to medium and cook for 15 minutes. Reduce the heat to low and cook for 10 more minutes. Remove from the heat. Let the biryani stand for 10 minutes, then remove the lid and aluminum foil. Serve with Cucumber Raita and pappadums.

Add the yogurt to a fine-mesh strainer lined with cheesecloth. Place the strainer over another bowl and let stand, refrigerated, to release as much liquid as possible, at least 4 hours and up to overnight.

Heat the ghee in a small skillet over medium heat. Add the raisins and cashews and cook until the cashews are golden and the raisins are plump, about 4 minutes.

Mix together the yogurt, cucumber, tomato, red onion, cilantro, chile powder, salt, cumin, chaat masala and sugar in a medium bowl.