Chicken Biryani

Marinate chicken with yogurt, ginger-garlic paste, and biryani masala for at least 2 hours or overnight.

Soak basmati rice for 30 minutes, then parboil until 70% cooked with whole spices. Drain and set aside.

Fry sliced onions in ghee until deep golden brown for the crispy fried onions (birista). Reserve half for garnish.

In a heavy-bottomed pot, layer marinated chicken at the bottom. Cook for 10 minutes on medium heat.

Add a layer of parboiled rice, then sprinkle with fried onions, mint, and cilantro.

Dissolve saffron in warm milk and drizzle over the top layer.

Seal the pot with aluminum foil and a tight lid. Cook on low heat for 25-30 minutes (dum cooking).

Let rest for 5 minutes, then gently mix and serve with raita.

Tip: Do not overmix to keep the rice grains intact and fluffy.