Biryani with Chicken and Saffron

Method

1. Soak basmati rice in water for 30 minutes, drain.
2. In a pot, melt ghee over medium heat, add sliced onion, and sauté until golden.
3. Add chicken thighs, cumin, and coriander, cook until browned.
4. Add saffron, rice, broth, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.