Indian Chicken Biryani

Marinate the chicken pieces with yogurt, ginger-garlic paste, red chilli powder, biryani masala, and salt. Let it rest for at least 2 hours.

Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

In a large pan, bring water to a boil. Add the soaked and drained rice to the boiling water. Cook the rice until it's 70% cooked, then drain and set aside.

In a large pot, heat ghee. Add finely sliced onions and sauté until they turn golden brown. Remove half of the fried onions for garnishing.

Add the marinated chicken to the pot with the remaining onions. Cook on medium heat until the chicken is fully cooked.

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

Cover the pot with a tight lid and cook on low heat for 20-30 minutes, until the rice is fully cooked and flavors are well combined.

Serve the biryani hot with raita or your choice of side dish.