Chicken Biryani

Wash and soak the basmati rice in water for 30 minutes, then drain.

In a mixing bowl, combine the chicken pieces with yogurt, ginger garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well and marinate for at least 20 minutes.

Heat 2 tablespoons of cooking oil in a heavy-bottomed pot over medium heat. Add the whole spices (bay leaf, cinnamon, cloves, cardamom) and sauté for a minute until fragrant.

Add sliced onions and cook until golden brown, about 8-10 minutes.

Add chopped tomatoes and green chili (if using). Cook until tomatoes soften and oil separates, about 5 minutes.

Add the marinated chicken to the pot. Cook on medium heat until the chicken is almost cooked through, about 10-12 minutes, stirring occasionally.

Add chopped coriander and mint leaves. Stir well.

Sprinkle the drained rice evenly over the chicken mixture. Do not stir.

Pour 200 ml of water gently over the rice layer. Drizzle saffron-infused milk and ghee on top.

Cover the pot with a tight-fitting lid. Cook on very low heat for 20-25 minutes, allowing the rice to steam and absorb flavors.

Turn off heat and let the biryani rest with the lid on for 10 minutes before gently fluffing the rice with a fork and serving.