This Biryani Style Roast Chicken Dinner Is My Go To for Company

Ingredients

• 1/3 cup (76g) plain whole milk yogurt
• 2 pinches of saffron threads (about 10-15 strands)
• 1 tablespoon (15ml) ghee
• 1/2 pound (680g) small red potatoes
• Kosher salt
• 1 1/2 teaspoon caraway seeds
• 1 1/2 teaspoon black peppercorns
• 1 1/2 teaspoon coriander seeds
• 1 1/2 teaspoon cumin seeds
• 1 1/2 teaspoon fennel seeds
• 6 dried Pequin chile peppers (see notes)
• 8 green cardamom pods
• One 1-inch piece of cinnamon stick (Ceylon, preferably)
• 4 whole cloves
• 4 dried allspice berries
• 1 teaspoon ground nutmeg
• 1 bay leaf
• 1 1/2 cups (355ml) plain whole milk yogurt
• 15 dried Pequin chile peppers, coarsely ground
• 6 medium cloves garlic (30g), roughly chopped
• One 1-inch piece fresh ginger, peeled and grated
• 2 tablespoons (30ml) ghee
• 1 tablespoon(12g) jaggery (see notes)
• 1 tablespoon (15ml) honey
• 1 tablespoon kosher salt; for table salt use half as much by volume
• 1/2 teaspoon ground turmeric
• Fresh juice from 1 lime
• 1/2 cup fresh coarsely chopped mint leaves
• 1/4 cup fresh minced cilantro leaves and tender stems
• One 3 1/2-4 1/2 pound whole chicken, (1.6-2kg)
• 1 cup (225g) basmati rice
• 1 cup (235ml) homemade chicken stock or store bought chicken broth
• 2 tablespoons (30ml) neutral oil such as vegetable or canola oil, divided
• 1 tablespoon (45ml) ghee
• 2 medium yellow onions (1 pound; 453g), halved and sliced thin

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