Spicy Chicken Biryani

1Wash the basmati rice (2 cups) and soak it in water for 30 minutes.

2In a bowl, marinate the chicken (500 g) pieces with yogurt (1 cup), ginger-garlic paste (1 tablespoon), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), cumin powder (1 teaspoon), coriander powder (1 teaspoon), and salt. Let it marinate for at least 1 hour.

3In a large pot, heat vegetable oil (¼ cup) and ghee (¼ cup). Add the sliced onions (2) and sauté until golden brown.

4Add the marinated chicken (500 g) and cook until the chicken (500 g) is half done.

5Add the chopped tomatoes (4), green chilies, (2) fresh coriander leaves, (½ cup) and mint leaves. Cook until the tomatoes (4) are soft and the chicken (500 g) is cooked through.

6In a separate pot, boil water and cook the soaked basmati rice (2 cups) until it is 70% cooked. Drain the rice and keep aside.

7Dissolve saffron strands (½ teaspoon) in warm milk (¼ cup) and set aside.

8In the pot with the cooked chicken (500 g), layer half of the partially cooked rice over the chicken (500 g) mixture. Sprinkle half of the garam masala (1 teaspoon) and saffron milk on top.

9Add the remaining rice as the top layer and sprinkle the rest of the garam masala (1 teaspoon) and saffron milk on top.

10Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and the flavors are infused.

11Serve the spicy chicken (500 g) biryani hot with raita or salad on the side.