Biryani

Instructions

1. 1

   Rinse the Basmati rice until the water runs clear, then soak it in water for at least 30 minutes.

2. 2

   Marinate the chicken with yogurt, half of the ginger-garlic paste, half of the biryani masala, salt, and half of the mint and cilantro leaves for at least 1 hour.

3. 3

   Slice the onion and fry in ghee until golden brown, then set aside.

4. 4

   In a large pot, bring water to a boil, add the soaked and drained rice, and cook until it's 70% done, then drain the water.

5. 5

   In a separate pan, cook the marinated chicken with the remaining ginger-garlic paste, biryani masala, tomatoes, and green chilies until the chicken is tender and the oil separates from the gravy.

6. 6

   Preheat the oven to 350°F (175°C) for baking the biryani.

7. 7

   In a large oven-proof dish, layer half of the chicken mixture, followed by half of the rice, sprinkle some saffron water, fried onions, and the remaining mint and cilantro leaves. Repeat the layers with the remaining chicken and rice.

8. 8

   Cover the dish with a tight-fitting lid or aluminum foil and bake for 25-30 minutes until the rice is fully cooked and the flavors have melded.

9. 9

   Gently fluff and mix the biryani before serving to combine the layers.

10. 10

    Serve hot with raita or your choice of side.