Classic Chicken Dum Biryani

Instructions

1. 1

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

2. 2

   Marinate the chicken thighs with yogurt, ginger-garlic paste, biryani masala, and salt. Let it sit for at least 1 hour.

3. 3

   Heat ghee in a large pot and fry the sliced onions until golden brown. Remove half of the onions and set aside for garnishing.

4. 4

   Add the marinated chicken to the pot and cook until the chicken is browned and cooked through.

5. 5

   In a separate pot, bring water to a boil, add the soaked rice, and cook until it's 70% done. Drain the rice.

6. 6

   Layer the partially cooked rice over the chicken in the pot. Sprinkle saffron soaked in warm milk, mint leaves, coriander leaves, and the reserved fried onions over the rice.

7. 7

   Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes to allow the flavors to meld and the rice to finish cooking.

8. 8

   Once done, gently fluff the biryani with a fork and serve hot.