Biryani

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large bowl, mix together the yogurt, garlic, ginger, garam masala, cumin, turmeric, chili powder, and salt. Add the chicken and coat well. Marinate for at least 1 hour or overnight in the refrigerator.
3. Heat the vegetable oil and 2 tablespoons of ghee in a large pot over medium heat. Add the sliced onions and cook until golden brown and crispy. Remove half the onions and set aside for garnish.
4. Add the marinated chicken to the pot and cook until the chicken is browned on all sides, about 8-10 minutes.
5. Add 4 cups of water to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes until the chicken is cooked through.
6. In a separate pot, bring additional water to a boil, add a pinch of salt, and the soaked rice. Cook the rice until 70% cooked, about 5-7 minutes, then drain.
7. Layer the partially cooked rice over the chicken in the pot. Drizzle the saffron-infused milk and remaining ghee over the rice.
8. Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes. Allow the biryani to rest for 10 minutes before removing the lid.
9. Fluff the biryani gently with a fork. Garnish with the reserved fried onions, fresh cilantro, and mint leaves before serving.