Spicy Chicken Biriyani

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

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

3In a large pot, heat ghee (¼ cup) and oil (¼ cup). Add cumin seeds (1 tsp) and sauté until fragrant.

4Add sliced onions (2) and cook until golden brown. Then, add chopped tomatoes (4) and cook until they soften.

5Add marinated chicken (500 g) pieces and cook until they are half done.

6Layer the soaked rice over the chicken (500 g) mixture. Sprinkle garam masala (1 tsp), coriander powder (1 tsp), green chilies, (2) coriander leaves, and mint leaves on top.

7Dissolve saffron strands (½ tsp) in warm milk (¼ cup) and pour it over the rice. Add water and salt to taste.

8Cover the pot with a tight lid and cook on low heat until the rice is fully cooked and the chicken (500 g) is tender, about 20-25 minutes.

9Once cooked, gently fluff the biriyani with a fork to mix the layers. Serve hot with raita or salad.