Ultimate Chicken Biryani

1Rinse the basmati rice (2 cups) thoroughly and soak it in water for 30 minutes. Drain the rice and set aside.

2In a large bowl, marinate the chicken pieces (500 g) with yogurt (1 cup), ginger-garlic paste (2 tablespoons), turmeric powder (½ teaspoon), red chili powder (1 teaspoon), and salt. Let it marinate for at least 1 hour.

3In a large pot, heat vegetable oil (½ cup) and ghee (¼ cup). Add cumin seeds (1 teaspoon), cinnamon sticks (2), cloves (4), cardamom pods (4), and bay leaf (1). Saute until fragrant.

4Add sliced onions (2) and cook until golden brown. Add diced tomatoes (4) and cook until they turn soft and oil separates.

5Add marinated chicken and cook until it changes color. Stir in garam masala (1 teaspoon), biryani masala (1 teaspoon), and half of the chopped coriander and mint leaves (1 bunch).

6In a separate pot, bring water to a boil and add the soaked rice. Cook the rice until it is 70% done. Drain the rice and set aside.

7In the pot with the chicken mixture, layer half of the partially cooked rice over the chicken. Sprinkle the remaining coriander and mint leaves (1 bunch) on top.

8Layer the rest of the rice over the herbs. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice and chicken are fully cooked.

9Serve the ultimate chicken biryani hot with raita or salad on the side.