Step 1

Marinate the chicken: In a large bowl, whisk together the yogurt, ginger paste, garlic paste, salt, cumin, coriander, garam masala, chile powder, and lime juice. Add the chicken and toss to coat well, then cover the bowl with plastic wrap and marinate for 1 hour at room temperature, or in the refrigerator for up to 3 hours. Remove the chicken from the refrigerator 1 hour before cooking to bring to room temperature.

Step 2

Soak the rice: In a medium bowl, gently rinse the rice in cool water, ensuring the grains don’t break, then drain. Repeat a few more times, until the water is clear, then cover the rice with fresh water and soak for 30–45 minutes. Drain well.

Step 3

Partially cook the rice: In a medium pot, combine the water, green and black cardamom pods, cinnamon stick, bay leaves, cloves, and salt. Cover and bring to a boil over medium-high heat. Add the rice and cook until about three-quarters of the way done, but still al dente, about 4 minutes. Drain, then spread the rice on a plate or baking sheet in an even layer and let cool

Step 4

Make the biryani: Bring a medium pot of water to a boil over medium-high heat and season generously with salt. Add the potatoes, cover, and cook until almost tender, about 10 minutes. Drain and allow to dry for a few minutes.

Step 5

Heat about 2 inches of neutral oil in a deep pot over medium-high heat until the temperature reaches 350°F (180°C).

Step 6

Blot the boiled potatoes with paper towels to remove any excess moisture, then add to the hot oil and fry until golden brown, 3–5 minutes. Use a spider or slotted spoon to transfer to a paper towel-lined plate to drain.

Step 7

Add the sliced red onions to the hot oil and fry until golden brown, 1–2 minutes. Use the spider or slotted spoon to transfer to a separate paper towel-lined plate to drain.

Step 8

Add the saffron threads to a small bowl. Pour in the boiling water and gently crush the saffron with the back of a spoon to release the color and flavor.

Step 9

Preheat the oven to 400°F (200°C).

Step 10

In a large, heavy-bottomed pot with a lid, heat 2 tablespoons of neutral oil and 1 tablespoon ghee over medium-high heat until shimmering. Add the green cardamom, cinnamon stick, cloves, black peppercorns, mace, bay leaf, red chile, star anise, cumin seeds, and fennel seeds and cook for 1–2 minutes, until fragrant, but not burnt.

Step 11

Add the chopped onion and sauté for 5 minutes, until just beginning to brown. Add the tomatoes and cook for 3–5 minutes, until softened.

Step 12

Add the marinated chicken, water, and 1 teaspoon of salt and stir to combine. Cover and cook for 10 minutes, until chicken is starting to cook through. Stir in the fried potatoes and prunes. Remove the pot from the heat.

Step 13

Transfer half of the chicken mixture to a medium bowl. Layer half of the par-boiled rice on top of the chicken in the pot. Sprinkle with half of the saffron water, half of the cilantro and mint, 1 teaspoon ghee, and half of the fried onions. Layer the remaining chicken over the rice layer, then top with the remaining rice, saffron water, cilantro, mint, 1 teaspoon ghee, and fried onions.

Step 14

Cover the pot tightly with foil, then place the lid on top. Cook over high heat for about 2 minutes, then transfer to the oven and bake for 20 minutes, until rice is tender and the chicken is cooked through.

Step 15

Remove the pot from the oven and allow the biryani to rest covered for 10 minutes. Remove the lid and foil.

Step 16

Serve the biryani immediately with raita and pickled mango.

Step 17

Enjoy!