Mild Dum Biryani: Aromatic Layered Rice with Tender Chicken

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 pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until golden brown. Remove half for garnishing later.

3.Add the ginger-garlic paste and the optional green chili to the pot, sauté for a minute until fragrant.

4.Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.

5.Stir in the chopped tomatoes, turmeric powder, red chili powder (use less if desired), and salt. Cook until the tomatoes soften.

6.Add the yogurt, mint leaves, coriander leaves, and biryani masala. Mix well and cook for another 5 minutes until the chicken is well coated with spices. Remove from heat and set aside.

7.In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with salt. Cook the rice until it is 70% done (it should still have a bite to it). Drain the rice and set aside.

8.In a heavy-bottomed pot or a Dutch oven, layer half of the partially cooked rice at the bottom. Then, add the chicken mixture evenly over the rice.

9.Top with the remaining rice, sprinkle garam masala, and saffron milk (if using) over the top. Cover the pot tightly with a lid to trap the steam.

10.Cook on low heat (dum) for about 30-40 minutes. You can place a heavy pan under the pot to prevent direct heat.

11.Once done, remove from heat and let it rest for 10 minutes before opening the lid.

12.Gently fluff the biryani with a fork, being careful not to break the rice grains. Garnish with fried onions and boiled eggs if desired.