Classic Chicken Biriyani

1Wash the basmati rice (2 cups) and soak it in water (3 cups) for 30 minutes. Drain and set aside.

2In a large pot, heat ghee (4 tbsp) over medium heat and sauté the thinly sliced onions (2) until golden brown. Remove half of the fried onions (2) and set aside for garnishing.

3Add cumin seeds (½ tsp) to the remaining onions (2) in the pot and sauté until fragrant.

4Stir in the ginger-garlic paste (1 tbsp) and green chilies, (2) and cook for a minute.

5Add the chicken (1 lb) pieces and cook until they are no longer pink.

6Mix in the chopped tomatoes (4), turmeric powder (1 tsp), red chili powder (1 tsp), coriander powder (½ tsp), and salt. Cook until the tomatoes (4) are soft and the oil separates from the masala.

7In a bowl, whisk yogurt (½ cup) and garam masala (1 tsp). Add this mixture to the chicken (1 lb) and cook until the gravy thickens.

8Layer the soaked rice on top of the chicken (1 lb) mixture. Sprinkle chopped coriander leaves, mint leaves, (¼ cup) and the saffron milk on the rice.

9Pour water (3 cups) gently over the rice and cook on low heat, covered, until the rice is fully cooked and the flavors have blended (about 20-25 minutes).

10Garnish with the reserved fried onions (2) and serve hot with raita or salad.