For nearly every special occasion, my amu would make a big pot of biryani, heady with warm spices, saffron, and aromatic aged basmati rice. This one-skillet rice gives me all those party vibes, but in a mini version that I can whip up for just myself (and I guess a few friends, if I’m willing to share).

When I have the time, I like to dry-brine the chicken overnight, so it’s seasoned to the bone and the skin gets super crisp. A puree of onion, ginger, garlic, and yogurt is cooked down in ghee along with garam masala, until concentrated and caramelized.

This paste flavors the entire dish, adding so much richness that there’s no need for stock. The yogurt adds a little tang, which balances out the ghee’s richness and cools off the spices’ warmth.

I like to serve this rice with even more yogurt, plus raw radish and cucumber alongside. Some toasted, chopped pistachios add contrast and crunch, but feel free to leave them out if you’re not feeling like a nut. If you don’t have saffron, don’t let that stop you from making this dish. Although it adds a delicate floral aroma, the garam masala can more than hold its own.

read more about this technique here