Chicken Biryani

3 yellow onion, thinly sliced

30 g ginger root, grated

6 garlic, minced

2 tomato, chopped

20 g mint, chopped

20 g cilantro, chopped

15 ml lemon juice, freshly squeezed

800 g chicken thighs, cut into 2-inch pieces

200 g plain yogurt, whisked

60 g ghee, melted

400 g basmati rice, rinsed and soaked 30 minutes

30 ml vegetable oil, for frying onions

750 ml water, hot

10 ml garam masala

10 ml cumin

10 ml coriander powder

5 ml turmeric

2 ml cayenne pepper, adjust to taste

2 bay leaf

4 cardamom, green pods, lightly crushed

1 cinnamon, stick

0.25 g saffron threads, soaked in 2 tbsp hot water

10 ml kosher salt, or to taste