Smoky Chicken Biryani with Creamy Curd Sauce

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

2.In a large bowl, marinate the boneless chicken with curd, cream, salt, garam masala, and lal masala. Mix well and let it marinate for at least 1 hour, preferably overnight in the refrigerator for better flavor.

3.In a heavy-bottomed pot, heat ghee over medium heat. Add the sliced onions and sauté until they turn golden brown.

4.Add the chopped tomatoes and green chilies to the pot. Cook until the tomatoes soften and the oil starts to separate from the mixture.

5.Add the marinated chicken to the pot and cook for about 10-15 minutes, stirring occasionally, until the chicken is cooked through and the oil separates from the masala.

6.In a separate pot, bring 2 cups of water to a boil. Add the soaked and drained basmati rice to the boiling water along with a pinch of salt. Cook the rice until it is about 70% done, then drain the water and set the rice aside.

7.Layer the partially cooked rice over the chicken in the pot. Cover the pot with a tight-fitting lid.

8.Place a small piece of coal on a piece of aluminum foil and heat it until it is red hot. Carefully place the hot coal in the center of the rice, and drizzle a teaspoon of ghee over it. Quickly cover the pot to trap the smoke inside. Let it smoke for about 10 minutes.

9.After 10 minutes, remove the coal and gently fluff the rice with a fork. Serve the smoky chicken biryani hot, garnished with fresh herbs if desired.