Spicy Chicken Biryani

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

2.In a bowl, marinate the chicken pieces with yogurt, ginger paste, garlic paste, biryani masala, and salt. Let it marinate for at least 30 minutes.

3.In a large pot, heat ghee and vegetable oil. Add cumin seeds and let them splutter.

4.Add the sliced onions and cook until golden brown. Add the chopped tomatoes and cook until they soften.

5.Stir in the marinated chicken and cook until the chicken is browned on all sides.

6.Add the chopped coriander, mint leaves, green chilies, turmeric powder, and red chili powder. Mix well.

7.In a separate bowl, soak saffron strands in warm milk.

8.In a deep pot, bring water to a boil and add the soaked rice. Cook until the rice is 70% done. Drain the rice and set aside.

9.Layer the partially cooked rice over the chicken mixture in the pot. Drizzle the saffron-infused milk on top.

10.Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together.

11.Once cooked, gently mix the rice and chicken before serving. Garnish with fried onions, boiled eggs, and fresh coriander leaves if desired.

12.Serve the spicy chicken biryani hot with raita or salad for a delightful meal.