Ultimate Chicken Biryani for a Feast

1.Heat oil or ghee in a large pot over medium heat. Add sliced onions and fry until golden brown. Remove half for garnishing later.

2.Add ginger-garlic paste and green chilies to the pot, sauté for a minute until fragrant.

3.Add chopped tomatoes and cook until they soften and oil separates from the mixture.

4.Stir in the chicken pieces, turmeric powder, red chili powder, and salt. Cook until the chicken is browned on all sides.

5.Add yogurt, mint leaves, and coriander leaves. Mix well and cover the pot. Cook on low heat for about 20-25 minutes until the chicken is tender and cooked through.

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

7.Layer the partially cooked rice over the chicken in the pot. Sprinkle garam masala, saffron milk (if using), and the reserved fried onions on top.

8.Cover the pot with a tight-fitting lid. You can seal the edges with dough to trap the steam. Cook on low heat for 25-30 minutes to allow the flavors to meld and the rice to finish cooking.

9.Once done, gently fluff the biryani with a fork, mixing the layers carefully without breaking the rice grains.

10.Serve hot with raita (yogurt sauce) or salad.