Smoky Chicken Biryani with Creamy Curd Sauce

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

2.In a large bowl, marinate the boneless chicken with curd, cream, salt, garam masala, and lal masala. Mix well and let it marinate for at least 1 hour, preferably overnight in the refrigerator for better flavor.

3.In a heavy-bottomed pot, heat ghee over medium heat. Add the sliced onions and sauté until they are golden brown.

4.Add the chopped tomatoes and green chilies to the pot. Cook until the tomatoes are soft and the oil starts to separate from the mixture.

5.Add the marinated chicken to the pot and cook for about 10-15 minutes, stirring occasionally, until the chicken is cooked through and the oil separates from the masala.

6.In a separate pot, bring 2 cups of water to a boil. Add the soaked and drained basmati rice to the boiling water along with a pinch of salt. Cook the rice until it is about 70% done, then drain the water and set the rice aside.

7.Layer the partially cooked rice over the chicken in the pot. Gently fluff the rice with a fork to avoid breaking the grains.

8.To infuse a smoky flavor, heat a piece of coal until it is red hot. Place it in a small bowl and pour a teaspoon of ghee over it. Quickly cover the pot with a lid to trap the smoke. Let it sit for about 10 minutes.

9.After 10 minutes, remove the coal and gently mix the rice and chicken together, being careful not to break the rice grains.

10.Serve the smoky chicken biryani hot, garnished with fresh coriander or mint leaves if desired, alongside a side of raita made from leftover curd.