Chicken Biryani

Instructions

1. 1

   Soak basmati rice for 30 minutes, then boil with whole spices until 70% cooked.

2. 2

   Marinate chicken with yogurt, ginger-garlic paste, biryani masala, and salt for 1 hour.

3. 3

   Deep fry sliced onions until golden brown and crispy. Set aside.

4. 4

   Cook marinated chicken in a heavy-bottomed pot until tender.

5. 5

   Layer the partially cooked rice over chicken.

6. 6

   Sprinkle fried onions, mint, coriander, saffron milk, and ghee on top.

7. 7

   Cover with aluminum foil, then place lid. Cook on high heat for 3 minutes.

8. 8

   Reduce heat to low and cook for 45 minutes (dum cooking).

9. 9

   Let it rest for 10 minutes before opening. Gently mix and serve hot.