Birthday Biriyani

1Wash and soak basmati rice (2 cups) for 30 minutes. Drain and set aside.

2In a large pot, heat ghee (¼ cup) and add cumin seeds (1 teaspoon). Saute until fragrant.

3Add sliced onions (2) and cook until golden brown. Add ginger-garlic paste (1 tablespoon) and stir well.

4Add chicken (1 lb) pieces, turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and biriyani masala (2 tablespoons). Cook until chicken (1 lb) is partially done.

5Add chopped tomatoes, yogurt (1 cup), mint leaves (½ cup), and coriander leaves (½ cup). Mix well and cook for a few minutes.

6In a separate pot, bring water (4 cups) to a boil. Add rice, garam masala (1 teaspoon), and salt. Cook until rice is 70% done. Drain and set aside.

7Layer the partially cooked rice over the chicken (1 lb) mixture in the pot. Drizzle saffron milk on top and cover with a tight-fitting lid.

8Cook on low heat for 15-20 minutes until the rice is fully cooked and the flavors have melded together.

9Garnish with fried onions (2) before serving. Serve hot with raita or salad.