Chicken Biryani

This is about my 20th attempt, and I'm starting to get better.
It's tricky, because there are SO many "definitive" ways to make it, I had to try a lot of methods and recipes.

This batch came out PERRRRFECT!

1.5 lbs boneless chicken thighs, cut into thirds
Marinate in vinegar, 1 tablespoon Biryani spice mix, tons of garlic and ginger, and cashew milk overnight. Normal people use yogurt instead.

Wash 2 cups of Basmati rice in a big pan. Swirl and rinse, repeat until it comes out clear, at least 3 times. You cannot overdo this part, so keep going until clarity is achieved :) Fill the pan again and let it soak 40-60 minutes.

Soak 2 pinches saffron in a little water

Get a cast iron skillet hot, and put in 2 tbsp cooking oil, and fry the spices:
1/2 packet Shad brand Biryani spice (this is good enough, but I like to add whole fresh spices if I have them, fresher).
2 bay leaves
8 cloves
1 star anise
2 teaspoons cinnamon
3 green cardamom, smashed

Then add the drained chicken, and cook through. I like to use the boil-fry method where I add a cup of water, and let it evaporate and cook evenly down and then brown, then toss in a half tablespoon of sugar, where it gets caramelized. (Note: this came out just right in the end, flavorful and tangy)

We're calling this the gravy. Cook the following down:
2 chopped onion
3 tablespoons garlic
3 tablespoons ginger
14 oz. chopped tomato

Cook it down until it gets thick and clingy.

In the rice cooker, add 2 tablespoons oil. Add the drained rice, and when you hear it sizzle, stir-fry it for about 5 minutes. This helps get rid of any remaining starch.

Tricky bit is how much water to add. Normally I'd use 1.75 cups of water. There's a lot of moisture in the gravy, so I used just under 1.5 cups. Next time, 1.25 cups.
2 tablespoons chicken bullion
1 handful chopped mint
1/2 batch plucked cilantro
I have tons of basil, so why not some of that, too.

1 handful dried cranberries
crispy fried onions to cover
Pour saffron water into one corner

Now dump the chicken gravy mix over the top and cook as usual.

This came out a little wet, but I have a way to fix it: broil for 5 minutes uncovered. This gets the top part really dried out, Scrape off the top layer and add it back to the big pot, repeat down until the rest of the rice is where you want it.

The texture of the rice is really THE most important thing. We do what we have to, to get those nice, perfect, loose whole grains.

I finished by adding mixed broccoli and cauliflower, to get some veg in there. Meant to get peas and carrots, but I found sliced frozen carrots in the freezer, and I diced them down. 1/2 cup toasted sliced almonds, more fried onions because you seemingly can't have too many, another handful of mint and one of cilantro, and 1 bunch chopped green onion.
Finally, juice of 1 or 2 limes.

This came out PERFECT in the end. Restaurant quality, even better, because I got to add extra goodies that I like.

Post 2nd helping thoughts: I think this is my favorite rice dish, even more than Japanese style fried rice. I love how the house smells like cinnamon and cardamom.

3rd helping: Goodness gracious, this is incredible.

Edit 2, post-nap: This is SO good that the aftertaste is still in the back of my mouth an hour later, and it makes me happy.

Edit 3: Um. There was a clove and cardamom bit stuck in my teeth. I refuse to let that kill the magic.

Edit 4, 30 minutes later: My tongue has turned to sandpaper and my whole mouth is dried out. Do not get a clove/cardamom bit stuck in your teeth.