Chicken Biryani

In a large bowl, mix the yogurt, ginger-garlic paste, turmeric, chili powder, cumin powder, garam masala, salt, and lemon juice. Add the chicken pieces and coat them well in the marinade.

Cover and refrigerate for at least 1 hour or up to overnight for better flavor.

In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cloves, cardamom, cinnamon, and salt.

Add the soaked basmati rice and cook until it is 70-80% cooked. Drain the rice and set aside.

In a large pan or pot, heat 2-3 tablespoons of ghee or oil.

Add the thinly sliced onions and fry until they turn golden brown and crispy. Remove and set aside for garnishing.

In the same pan, add the remaining ghee or oil. Add the marinated chicken and cook on medium heat until the chicken is browned and partially cooked, about 10 minutes.

Add the chopped tomatoes and slit green chilies, and cook until the tomatoes soften and blend into the mixture.

In a large heavy-bottomed pot or Dutch oven, start layering the chicken and rice.

First, spread the partially cooked chicken in a single layer at the bottom.

Then add a layer of the partially cooked rice over the chicken.

Sprinkle half of the chopped cilantro and mint leaves over the rice. If using saffron milk, drizzle some over the rice for added flavor and color. Optionally, sprinkle some biryani masala for extra flavor.

Cover the pot tightly with a lid. If the lid is not airtight, seal the edges with dough to lock in the steam.

Cook on low heat for 20-30 minutes, allowing the flavors to meld and the chicken to finish cooking.

You can also place a heavy pan or griddle underneath the pot to prevent the chicken from burning.

Once the biryani is done, gently fluff the rice with a fork.

Garnish with fried onions, remaining cilantro, and mint.

Serve the chicken biryani with raita, salad, or a side of pickle.