Prepare the fried onions and set aside.

Mix the yogurt, chili powder, turmeric, garam masala, ginger/garlic paste, sliced green chili, cumin seeds, salt, cardamom pods, cloves, cinnamon stick, ½ cup mint and ½ cup cilantro, lemon juice and ⅓ the fried onions together, now add the chicken mix well and let marinate 4 hours.

Rinse/wash the rice twice with cold water to remove some of the starches. Then cover with cold water and let the rice soak for 30 minutes.

Warm up the milk and mix in the saffron threads and let sit, set aside.

In a large pot of boiling salted water, we're going to par cook our rice, first add the following seasoning to the salted water, 4 cardamom pods, a split green chili, a cinnamon stick, 2 cloves, 1 tsp cumin seeds. Drain the water from the rice and put the rice in the boiling seasoned water. Turn the burner to high if not already and add the rice and give it a stir. Once the rice comes back to a boil, it is almost done. Taste a grain after 1 minute, it should be par cooked to al dente, but no more then that, as it will finish on the stove. Drain the water retaining the rice and spices.

Time to layer it for the final cook. In a large heavy duty pot, start by cooking the chicken and yogurt spiced marinade for 4 minutes. Now remove ½ the chicken and a little of the yogurt and set aside. Add ½ the rice and spices on top of the portion of chicken, keeping the layers fairly even, then add the rest of the chicken on top of the first rice layer, sprinkle some of the browned onions on top, add ⅓ cup chopped cilantro and mint and then the rest of the rice, the rest of the browned onions, another ¼ cup of cilantro and mint and finish it off with placing spoonful's of the saffron milk across the top. Put a tight fitting lid on and cook at medium/high for 5 minutes and lower to low for another 30 minutes. Let sit for an additional 15 minutes with the lid on.

Serve with a side of Greek plain yogurt and lemon wedge. Enjoy!

After toasting the Biryani Masala spices, allow them to cool down and then grind them into a coarse or fine powder depending on your preference. This makes enough biryani masala for deveral batches of biryani, store in a jar or sealed baggie, out of the sunlight, for up to 3 months.

In the thick parts of the chicken make deep slashes into the thicker parts of the chicken to allow the masala spices to better penetrate the chicken. (If your using boneless thighs you can make slashes at a medium depth)
If you are smoking the chicken, you can do that now.
In a large bowl, add salt to the chicken, lemon juice, then all the rest of the chicken spices, mix well, cover and let marinate 24 hours.

The next day, rinse your Basmati rice three times (removing excess starch from the rice) and then cover with water and let soak for 1½ hours. After the rice has soaked long enough, put on a large pot of boiling water, once boiling, add the spice sachet with all the rice spices and the Basmati rice (or add the spices without the sachet, you may want to pick these out before adding to the main pot, or go Indian style as I am sure in Indian households they don't mind eating around the whole spices.

Par cook the rice for about 4 minutes, we want the rice 90% cooked, don't stir the rice too often as we don't want to break the individual rice grains. After the 4 minutes, strain the water from the rice (and if you want the whole spices if you didn't use a sachet), remove the sachet and discard if you used it. Set the rice aside

In the bowl with the chicken that was marinating over night, add the 1 cup of yogurt and add 80% (about 5 oz) of the fried onions and ⅓ of the chopped cilantro bunch and ⅓ the chopped mint leaves and if your using the optional ingredients, add in the prunes, potato, carrot and peas. Mix well.

In a heavy bottomed pot, add 2 tblsp of ghee over high heat, when melted, keep the heat up high until it is roaring hot and now add your chicken pieces with its marinade and the potato cubes. Stir often cook on high heat for 5-6 minutes, cooking the chicken 85-90%, taste the masala for salt content and adjust as needed.

Now turn the heat to low, make sure the chicken pieces are spread out in one layer and add ⅓ of the chopped cilantro bunch and ⅓ the chopped mint leaves add 15% of the fried onions (about 1½ oz)
Add all the rice on top of the chicken layer, smooth the rice into an even layer. Drizzle 3-4 tblsp of the ghee over the rice and then sprinkle/drizzle the saffron liquid over the rice.
Now add the remaining 5% fried onions (about ½ oz) add the remaining ⅓ bunch of chopped mint and cilantro (coriander leaves). Seal the lid with a rolled out piece of bread dough, or tinfoil (or cheesecloth). If you can weight the lid down with something heavy, that helps too!

Cook for 10-15 minutes on low heat. Then turn off heat and let rest for 10 minutes.

I believe traditionally the whole pot is turned upside down a into a platter and served, or just scoop it out with a serving spoon. You can sprinkle some garam masala over the top and serve with a side of Indian yogurt to cool down the spices.

In a pot of boiling water, add the 6 ounces of rice noodles, cook for 8 minutes, drain immediately and rinse under cool water until cold. The noodles may be stored in the water until your ready to roll the spring rolls (then you drain the water).

De-shell and clean the shrimp, rinse in cold water, and drain completely, a gentle squeeze can get a bit more water out.
I added a tablespoon of ginger syrup, used in cocktails, for a quick marinade with a dash of salt. You can use anything and nothing, from salt and pepper to boiling them plain for 45-60 seconds. I heated up a pan very hot with a couple teaspoons of any high heat oil and fry the shrimp for a minute (30 seconds each side) in small batches, until they are all fried off. Set aside, spread them out, and let them cool. You can also split them in half length-wise if they are large and you are stretching out your supply of shrimp.

In a large glass bowl add the juice of 1 lime, 1 tsp sugar, 1 tablespoon fish sauce and 2 cloves of minced garlic, mix until the sugar dissolves, this is our quick pickling mix, set aside.
Discard the ends of the carrot and the peel, cut into 3 inch long chunks and then cut those in half and make matchsticks out of the carrots. Cut the ends off the green onions, and then cut into 3 inch lengths and then julienne them length-wise. Now add all the julienned/match sticks of vegetables to the large bowl of our pickling mix along with the bean sprouts and mix well.

Mice en place: "gather all of your ingredients", the cleaned leaves of each herb separately in small bowls, the stack of rice wrappers, the rice noodles in their own bowl, the cooked shrimp in their own bowl, a pie plate sized container with warm-medium hot water and a center work area with a damp kitchen towel or lightly wet cutting board.

Dip a single wrapper into the warm/hot water for about 7-8 seconds, place on your damp work surface and first add the noodles to the very center bottom, leaving an inch of plain wrapper below it and on both sides, then place 5 or 6 pieces of the various pickled julienned vegetables on top of the rice noodles, make a quick fold of the edge, from the bottom, over the rice noodles and vegetables, tucking them into their own little section, now place 2 or 3 shrimp down, side by side next to the folded edge in the center of the wrapper, cover the shrimp with a sprig or 2 of cilantro, Thai basil and mint leaves. Now roll the noodle section over the top of the shrimp and herbs and tuck the left then the right sides over and finish rolling from the bottom to the top. If you are not eating these immediately, I'd recommend putting them in Tupperware with layers of parchment paper to keep them from sticking.

Use my Thai peanut sauce as a dip or the traditional Nuac Chom dipping sauce!