Easter Biriyani

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

2Marinate the chicken pieces with yogurt (1 cup), ginger-garlic paste (1 tbsp), biriyani masala (1 tbsp), turmeric powder (1 tsp), red chili powder (1 tsp), and salt. Let it marinate for at least 30 minutes.

3In a large pot, heat oil and ghee (¼ cup). Add cumin seeds (1 tsp), cinnamon stick (1), cloves (4-5), cardamom pods (3-4), and bay leaves (2). Sauté until fragrant.

4Add chopped tomatoes (½ cup) and cook until softened. Stir in the marinated chicken and fry for 5-7 minutes.

5Layer half of the cooked rice over the chicken. Sprinkle half of the fried onions (½ cup), mint leaves, and cilantro. Repeat the layers with the remaining rice, fried onions (½ cup), mint, and cilantro.

6If using saffron, steep saffron strands (½ tsp) in warm milk (¼ cup) and drizzle over the top layer of rice.

7Cover the pot with a tight-fitting lid and cook on low heat for 30-35 minutes until the rice is cooked and the flavors are well blended.

8Serve the Easter Biriyani hot with raita or pickle. Enjoy the delicious and aromatic flavors of this festive biriyani!