Royal Chicken Biryani with Fragrant Spices

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2.In a large bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, and salt. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.

3.In a large pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until golden brown. Remove half for garnishing later.

4.Add the marinated chicken to the pot and cook until the chicken is browned and cooked through, about 10-15 minutes. Stir in the chopped tomatoes, green chilies, mint, and coriander leaves. Cook until the tomatoes are soft.

5.In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice to the boiling water along with salt. Cook the rice until it is 70% cooked (it should still have a bite), then drain the rice.

6.Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle garam masala, fried onions, raisins, and cashews on top. Cover the pot tightly with a lid.

7.Reduce the heat to low and let it cook for 25-30 minutes, allowing the flavors to meld and the rice to finish cooking. This is known as 'dum' cooking.

8.Once done, gently fluff the biryani with a fork, mixing the layers slightly without breaking the rice grains.

9.Serve hot, garnished with additional fried onions, mint, and coriander leaves.