The Best Biryani

Rinse the basmati rice thoroughly under cold water until the water runs clear and soak it in water for 30 minutes. Drain before cooking.

In a large bowl, combine the chicken, plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, and 1 teaspoon of salt. Mix well and let it marinate for at least 20 minutes, or overnight for best results.

Heat 2 tablespoons of oil or ghee in a large pan. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set aside for layering later.

To the remaining onions in the pan, add the chopped tomatoes and cook until they soften. Add the marinated chicken and green chilies. Cook the chicken on medium heat until it is almost done and the oil separates from the masala.

In a separate large pot, bring 6 cups of water to a boil. Add the cloves, cardamom, cinnamon stick, bay leaf, star anise, and 1 teaspoon of salt. Add the soaked and drained basmati rice and cook until the rice is 70% cooked. Drain the rice and set aside.

Warm the milk slightly and dissolve the saffron strands in it. Set aside.

In a heavy-bottomed pot or dutch oven, start layering the biryani. Begin with a layer of chicken and masala, followed by a layer of partially cooked rice. Sprinkle some chopped cilantro, mint leaves, and fried onions on top. Drizzle with saffron milk and 1 tablespoon of oil or ghee. Repeat the layers until all ingredients are used, ending with a rice layer.

Cover the pot with a tight-fitting lid or seal it with aluminum foil to prevent steam from escaping. Place the pot on low heat (you can use a griddle below the pot to diffuse the heat) and cook on dum (steam) for 25-30 minutes.

Turn off the heat and let the biryani rest for 10 minutes before opening the lid. Gently fluff the rice with a fork to mix the layers slightly.

Serve hot, garnished with fried onions and additional cilantro if desired. Enjoy with raita or a fresh salad!