Biryani

Instructions

1. Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric powder, lemon juice, and salt. Marinate for at least 1 hour or overnight for best results.
3. Heat ghee or oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.
4. Add the marinated chicken to the pot with the remaining onions. Cook on medium heat until the chicken is 70% cooked, about 10-15 minutes.
5. In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with a pinch of salt. Cook the rice until it is 70% cooked, then drain the excess water.
6. Layer the partially cooked rice over the chicken in the pot. Drizzle the saffron milk over the rice. Sprinkle coriander and mint leaves evenly on top.
7. Cover the pot with a tight-fitting lid or seal it with aluminum foil. Cook on low heat for 20-25 minutes, allowing the steam to finish cooking the rice and chicken together.
8. Turn off the heat and let the biryani rest for another 10 minutes. This allows the flavors to meld together.
9. Gently fluff the biryani with a fork before serving. Garnish with fried onions and boiled eggs if desired.