Authentic Chicken Biryani

In a Dutch oven or heavy bottom pan, mix all ingredients under the marinade section. Then, add the chicken pieces and mix well. Marinate for at least 30 minutes or overnight for up to 10 hours for best results. (Note: you can use the same pan or Dutch oven to layer and cook the biryani)

Slice the onions thin and evenly. Separate the layers so they fry well.

Heat oil in a large pan over medium-high heat. Add the onions and shallow fry for 12-15 minutes till they are golden brown, without burning them (or they will have a bitter flavor). Fry in batches if needed.

Remove the fried onions to a large plate lined with a paper towel. Spread them out. Set aside.

Soak saffron strands in warm milk. Set this aside for 10 minutes.

Add water to a large pot and bring it to a rolling boil. Add salt, whole spices, and basmati rice (after draining the soaking water). Cook for 5 minutes, then drain the water immediately and spread the rice in a large plate or bowl. The rice will be about 70% done at this stage. Don't overcook the rice. Check by taking a grain between your fingers; it should break easily, but is still not completely done at the center.

Place the pan or Dutch oven with the marinated chicken on medium-high heat (If you marinate chicken in a separate bowl, transfer it to a Dutch oven or deep pan). Cook the chicken for 8-10 minutes, stirring the chicken in between. Then, turn off the heat. The chicken is about 70% cooked by this time.

Spread half of the fried onions on top of the chicken. Then, spread half of the chopped mint and cilantro leaves.

Now, layer the parboiled rice on top evenly. Using a spatula, flat the surface. Now, drizzle the ghee over the rice. Then, drizzle the saffron milk all over the rice. Spread some more fried onions, mint leaves, and cilantro leaves on top.

Cover with a tight lid and cook on the lowest flame for 20 minutes. You can also wrap a kitchen towel on the lid to get that tight-fitting lid to keep the steam inside while cooking the biryani. This process is called "dum" which is basically cooking on low heat. (See notes)

Remove from heat and let the biryani rest for 5-10 minutes. When serving, dig deep to get all the layers with the yellow rice, white rice, and chicken in one scoop. Garnish with fried onions and cilantro leaves. Serve with raita and salad!