Spicy Chicken Biryani

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 (2 tablespoons), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), cumin powder (1 teaspoon), coriander powder (1 teaspoon), and salt. Let it marinate for at least 1 hour.

3In a large pot, heat vegetable oil (¼ cup) and ghee (¼ cup). Add the sliced onions (2) and sauté until golden brown.

4Add the marinated chicken (500 g) and cook until the chicken (500 g) is partially cooked.

5Add the chopped tomatoes (4), garam masala (1 teaspoon), mint leaves, and coriander leaves. Cook until the tomatoes (4) are soft and the chicken (500 g) is fully cooked.

6In a separate bowl, dissolve saffron strands (½ teaspoon) in warm milk (¼ cup) and set aside.

7In a separate pot, boil water and cook the soaked basmati rice (2 cups) until it is 70% cooked. Drain the rice and set aside.

8Layer the cooked chicken (500 g) masala and partially cooked rice in a large pot. Drizzle the saffron milk (¼ cup) on top of the rice layers.

9Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and the flavors are infused.

10Serve the spicy chicken (500 g) biryani hot with raita or salad on the side.