Ultimate Chicken Biryani for One and a Half Kilograms of Chicken

1.Heat the oil or ghee in a large, heavy-bottomed pot over medium heat.

2.Add the sliced onions and fry until they are golden brown. Remove half for garnishing later.

3.To the remaining onions, add the ginger-garlic paste and green chilies, and sauté for a minute until fragrant.

4.Add the chopped tomatoes and cook until they soften and the oil starts to separate.

5.Stir in the yogurt, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the mixture thickens.

6.Add the chicken pieces to the pot and mix well to coat them with the spices. Cook for about 10-15 minutes until the chicken is browned and cooked through.

7.Add the chopped mint and coriander leaves, and sprinkle garam masala over the chicken. Mix well and let it simmer for another 5 minutes.

8.In a separate pot, bring 4-5 cups of water to a boil. Add the soaked basmati rice and cook until it's about 70% done. Drain the rice and set aside.

9.Layer the partially cooked rice over the chicken in the pot. If using, drizzle the saffron milk over the rice for color and flavor.

10.Cover the pot tightly with a lid, reduce the heat to low, and let it cook for 25-30 minutes. This allows the flavors to meld and the rice to finish cooking.

11.Once done, gently fluff the biryani with a fork, mixing the rice and chicken together. Serve hot, garnished with the reserved fried onions.