Christmas Biriyani

1.Wash the basmati rice and soak it in water for 30 minutes.

2.In a large pot, heat ghee and oil over medium heat.

3.Add cumin seeds, cloves, cinnamon stick, cardamom pods, and bay leaves. Saute until fragrant.

4.Add sliced onions and sauté until golden brown.

5.Add ginger-garlic paste and sauté until the raw smell disappears.

6.Add chicken pieces and cook until they are no longer pink.

7.Stir in turmeric powder, red chili powder, and garam masala.

8.Add yogurt, cashew nuts, raisins, coriander leaves, and mint leaves. Mix well.

9.Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the spices and chicken mixture.

10.Pour enough water to cover the rice and chicken. Season with salt.

11.Cover the pot with a lid and cook on low heat until the rice is cooked and the chicken is tender, about 20-25 minutes.

12.Once cooked, fluff the biriyani gently with a fork to mix the rice and chicken evenly.

13.Serve hot garnished with additional coriander leaves and fried onions if desired.