Ultimate Chicken Biryani with Aromatic Spices

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 pot, heat ghee or oil over medium heat. Add cumin seeds and whole spices (cardamom, cloves, cinnamon, bay leaf) and sauté for a minute until fragrant.

3.Add the sliced onions and cook until they are golden brown. Remove half for garnishing later.

4.Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes until aromatic.

5.Add the chopped tomatoes and cook until they soften. Then, add the chicken pieces and cook until they are no longer pink.

6.Stir in the yogurt, coriander powder, turmeric powder, red chili powder, and salt. Cook for about 5-7 minutes until the chicken is well coated with spices and cooked through.

7.Add the chopped cilantro and mint leaves, mixing well. Then, pour in the water and bring to a boil.

8.Once boiling, add the soaked and drained rice. Gently stir to combine, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes until the rice is fully cooked and has absorbed all the liquid.

9.Once done, remove from heat and let it sit covered for another 10 minutes. Fluff the biryani with a fork before serving.

10.Serve hot, garnished with the reserved fried onions and additional cilantro or mint if desired.