Thai Muslim Chicken Biryani

Instructions

1. Marinate the chicken
   In a large bowl, mix the yogurt with 2 tablespoons of yellow curry paste, turmeric, coriander, and cumin. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Prepare the rice
   Drain the soaked rice and set aside. In a large pot, heat 2 tablespoons of ghee over medium heat. Add half of the sliced onions and fry until golden brown, about 8-10 minutes. Add the remaining curry paste and stir for 1 minute until fragrant.
3. Cook the chicken
   Add the marinated chicken to the pot with the onions and curry paste. Cook for 8-10 minutes, turning occasionally, until the chicken starts to brown. Add 3 cups of chicken stock, bay leaves, and cardamom pods. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is tender.
4. Layer the biryani
   Remove the chicken pieces from the pot and set aside. Add the drained rice to the remaining liquid in the pot, stirring gently. If needed, add the remaining cup of chicken stock to ensure the rice is just covered with liquid. Arrange the chicken pieces on top of the rice.
5. Steam the biryani
   Cover the pot with a tight-fitting lid. Reduce heat to the lowest setting and cook for 25-30 minutes until the rice is tender and has absorbed all the liquid. Remove from heat but keep covered for another 10 minutes to allow the rice to finish cooking with residual steam.
6. Prepare the garnish
   While the biryani is cooking, heat the remaining 2 tablespoons of ghee in a small pan. Fry the remaining sliced onions until crispy and golden brown. Drain on paper towels.
7. Serve the biryani
   Gently fluff the rice with a fork, being careful not to break the grains. Transfer the biryani to a large serving platter. Garnish with fried onions, fried shallots, and fresh cilantro. Serve hot with cucumber slices and Thai sweet chili sauce on the side.