Classic Chicken Biryani

1Marinating the Chicken In a bowl, combine yogurt, ginger garlic paste (1 tablespoon), chili powder (1 teaspoon), turmeric powder (1 teaspoon), garam masala (2 teaspoons), lemon juice (1 tablespoon), salt (1 teaspoon), and chicken pieces (1 pound). Mix well, cover, and refrigerate for at least 2 hours.

2Cooking the Rice Rinse basmati rice (2 cups) until the water (10 cups) runs clear. In a large pot, bring water (10 cups) to a boil. Add salt (1 teaspoon), bay leaves (2), cardamom, cloves (4), cinnamon, and oil (1 teaspoon). Stir in the rice and cook until 70% done. Drain and set aside.

3Layering the Biryani In a large heavy-bottomed pan, spread a layer of cooked rice. Top with marinated chicken, fried onions (1 cup), mint, and cilantro. Repeat the layers. Drizzle saffron-infused milk on top. Cover and cook on low heat for 30 minutes.

4Preparing the Garnish In a small pan, heat ghee (2 tablespoons) and add cumin seeds (1 teaspoon). Once they splutter, add green chilies (2), cashews (¼ cup), and raisins (¼ cup). Fry until golden brown.

5Final Touch Once the biryani is cooked, sprinkle the garnish on top. Serve hot with raita or salan.