Mughlai Dum Biryani

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2.Bring 4 cups of water to a boil in a large pot. Add salt, bay leaves, cardamom pods, and cinnamon stick. Add the soaked and drained rice to the boiling water. Cook until the rice is 70% cooked, about 7-8 minutes, then drain and set aside.

3.In a large bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, fried onions, mint, cilantro, lemon juice, and salt. Add chicken pieces to the marinade, ensuring each piece is well-coated. Marinate for at least 2 hours, or overnight for best results.

4.In a deep, heavy-bottomed pot, heat ghee over medium heat. Add bay leaves, cardamom pods, and cinnamon stick. Sauté for a few seconds until fragrant.

5.Add the marinated chicken pieces, discarding any excess marinade. Cook until the chicken is browned on all sides, about 5-7 minutes.

6.Layer half of the partially cooked rice over the chicken. Sprinkle half of the fried onions, mint, and cilantro on top of the rice.

Creating layers Add the remaining rice, forming the final layer. Top with the remaining fried onions, mint, cilantro, and drizzle the saffron-infused milk and melted ghee evenly over the top.

8.Seal the pot with a tight-fitting lid or dough to ensure no steam escapes (dum method). Cook over low heat for 45-50 minutes, allowing the flavors to infuse and the rice to cook completely.

9.After cooking, let the biryani rest for 10 minutes before serving. Carefully fluff and mix the rice and chicken from the bottom to distribute the layers evenly.