Authentic Bangladeshi Chicken and Potato Biryani with Crispy Onions

Marinate the chicken: In a large bowl, combine chicken pieces, yogurt, ginger-garlic paste, biryani masala powder, turmeric powder, red chili powder, and 1/2 teaspoon of salt. Mix well and let it marinate for at least 30 minutes, or preferably longer in the refrigerator.

Fry the onions: Heat 1/4 cup ghee or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and fry, stirring occasionally, for 10-15 minutes until deeply golden brown and crispy. Remove about half of the fried onions with a slotted spoon and set aside for garnish.

Cook the chicken and potatoes: To the same pot with the remaining oil and onions, add the marinated chicken and quartered potatoes. Cook over medium heat for 15 minutes, stirring occasionally, until the chicken is lightly browned and the spices are fragrant. Add 1/2 cup of water, bring to a simmer, then cover and cook on low heat for 15 minutes, or until the chicken is partially cooked and the potatoes are tender.

Cook the rice: While the chicken cooks, drain the soaked basmati rice. In a separate pot, bring 4 cups of water to a boil with 1/2 teaspoon of salt. Add the drained rice and cook for 5-7 minutes, or until the rice is 70% cooked (still firm but not hard). Drain the rice immediately.

Layer and steam the biryani: Gently spread the partially cooked rice over the chicken and potato mixture in the Dutch oven. Sprinkle the reserved fried onions over the rice. Cover the pot tightly with a lid (you can seal the edges with dough if desired for a tighter seal). Cook on very low heat for 20 minutes, allowing the biryani to steam and the flavors to meld. Do not lift the lid during this time.

Rest and serve: Once cooked, remove the pot from heat and let it rest, covered, for 10 minutes. Gently fluff the biryani with a fork, mixing the chicken, potatoes, and rice. Serve hot.