Authentic Indian Chicken Biriyani

1.Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes and then drain it.

2.In a large bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, half of the chopped cilantro, half of the chopped mint leaves, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes or overnight in the refrigerator for better flavor.

3.In a large pot, heat ghee and oil over medium heat. Add the cinnamon sticks, cardamom pods, cloves, cumin seeds, and bay leaves. Saute for a minute until fragrant.

4.Add the sliced onions and cook until they turn golden brown. Add the marinated chicken and cook until the chicken is no longer pink.

5.Stir in the chopped tomatoes and cook until they are soft and mushy. Add garam masala and mix well.

6.Drain the soaked rice and add it to the pot. Stir gently to combine with the chicken masala.

7.Pour enough water to cover the rice and chicken. Season with salt. Cover with a lid and cook on low heat until the rice is cooked and the water is absorbed, about 20 minutes.

8.Once the biriyani is cooked, fluff the rice gently with a fork. Garnish with the remaining cilantro and mint leaves. Serve hot with raita or salad.