Chicken Dum Biryani

Instructions

1. 1

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

2. 2

   Marinate the chicken 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 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 half-cooked.

5. 5

   In a separate pot, boil water and add the soaked rice. Cook until the rice is 70% cooked, then drain.

6. 6

   Layer the half-cooked chicken with the partially cooked rice in the pot.

7. 7

   Sprinkle the green chilies, mint leaves, coriander leaves, and saffron over the rice.

8. 8

   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 fully cook.

9. 9

   Once done, gently mix the biryani and garnish with the reserved fried onions before serving.