Christmas Biriyani

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

2In a large pot, heat ghee (¼ cup) and oil (¼ cup) over medium heat.

3Add cumin seeds (1 tsp), cloves (4), cinnamon stick, cardamom pods (4), and bay leaves (2). Saute until fragrant.

4Add sliced onions (2) and sauté until golden brown.

5Add ginger-garlic paste (1 tbsp) and sauté until the raw smell disappears.

6Add chicken (1 lb) pieces and cook until they are no longer pink.

7Stir in turmeric powder (1 tsp), red chili powder (1 tsp), and garam masala (1 tsp).

8Add yogurt (1 cup), cashew nuts (½ cup), raisins (½ cup), coriander leaves, and mint leaves. Mix well.

9Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the spices and chicken (1 lb) mixture.

10Pour enough water to cover the rice and chicken (1 lb). Season with salt.

11Cover the pot with a lid and cook on low heat until the rice is cooked and the chicken (1 lb) is tender, about 20-25 minutes.

12Once cooked, fluff the biriyani gently with a fork to mix the rice and chicken (1 lb) evenly.

13Serve hot garnished with additional coriander leaves and fried onions (2) if desired.