New Year's Biryani

1.Wash the basmati rice in water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2.Marinate the chicken pieces in yogurt, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.

3.In a large pot, heat ghee and oil. Add cumin seeds, cinnamon, cardamom pods, cloves, and bay leaf. Sauté until fragrant.

4.Add the sliced onions and cook until golden brown. Add ginger-garlic paste and sauté for another 2 minutes.

5.Add the chopped tomatoes, biryani masala, mint leaves, and coriander leaves. Cook until the tomatoes are soft and the mixture is fragrant.

6.Add the marinated chicken pieces and cook until the chicken is almost done.

7.In a separate pot, bring water to a boil. Add the soaked and drained rice. Cook until the rice is 70% cooked.

8.Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle saffron milk on top and cover with a tight-fitting lid.

9.Reduce the heat to low and let the biryani simmer for about 20-25 minutes, or until the rice is fully cooked and the flavors have infused.

10.Once done, gently fluff the biryani with a fork to mix the layers. Garnish with fried onions, chopped coriander leaves, mint leaves, slivered almonds, and boiled eggs if desired.

11.Serve hot with raita, salad, or your favorite condiments. Enjoy your New Year's Biryani!