Sindhi Biryani

Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.

Heat oil in a large heavy-bottomed pan. Add the whole spices (bay leaves, cloves, cardamom, cinnamon, star anise) and sauté for 1-2 minutes until fragrant.

Add the sliced onions and sauté on medium heat until golden brown and caramelized, about 10-12 minutes. Remove half for garnishing later.

Add the ginger garlic paste to the pan and sauté for 2 minutes until the raw smell disappears.

Add the chopped tomatoes, green chilies, turmeric powder, red chili powder, biryani masala, and salt. Cook until tomatoes soften and oil separates from the masala, about 7-8 minutes.

Add the chicken pieces and cook on high heat for 5 minutes, stirring continuously.

Lower the heat and add the whisked yogurt, half of the chopped coriander and mint leaves, and lemon juice. Mix well, cover, and simmer until chicken is tender and cooked through, about 20 minutes.

In a separate large pot, bring 6 cups of water to boil. Add salt and the soaked rice. Parboil the rice until it is 70% cooked (rice grains should still have a slight bite), about 6-7 minutes. Drain the rice.

Layer the partially cooked rice over the chicken mixture in the pan. Sprinkle remaining coriander and mint leaves, fried onions, and dot with ghee.

Cover the pan tightly with a lid or aluminum foil to trap the steam. Cook on very low heat (dum) for 20-25 minutes to allow flavors to meld and rice to finish cooking.

Turn off the heat and let the biryani rest covered for 10 minutes before gently fluffing and serving.