Birthday Biriyani

1.Wash and soak basmati rice for 30 minutes. Drain and set aside.

2.In a large pot, heat ghee and add cumin seeds. Saute until fragrant.

3.Add sliced onions and cook until golden brown. Add ginger-garlic paste and stir well.

4.Add chicken pieces, turmeric powder, red chili powder, and biriyani masala. Cook until chicken is partially done.

5.Add chopped tomatoes, yogurt, mint leaves, and coriander leaves. Mix well and cook for a few minutes.

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

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

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

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