Sylhet's Award-Winning Chicken Akhni Biryani with Beresta

In a large bowl, combine chicken pieces, oil, ghee, yogurt, ginger-garlic paste, green chilies, and all the dry spices (bay leaves to nutmeg). Mix well and marinate for at least 2 hours, preferably overnight.

Heat oil and ghee in a heavy-bottomed pot or Dutch oven. Add sliced onions and fry until golden brown.

Add the marinated chicken with all the yogurt mixture and cook for 10-15 minutes, stirring occasionally, until the chicken starts to brown.

Add water (or chicken broth) to cover the chicken. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until chicken is cooked through.

While the chicken simmers, heat oil in a separate pan. Fry the sliced onions for beresta on medium heat until golden brown and crispy. Drain on paper towels.

In a separate pot, heat oil and ghee. Add the bay leaf, cloves, black cardamom pod, and soaked chinigura rice. Fry for 2-3 minutes. Season with salt.

Pour in the reserved chicken broth (straining out the aromatics) or water, enough to cover the rice by about 1 inch. Bring to a boil, then reduce heat to low, cover the pot with a tight-fitting lid, and cook for 15 minutes or until the rice is almost cooked through.

In a large serving dish, spread half of the cooked rice. Top it with the cooked chicken pieces and remaining gravy. Layer the remaining rice on top. Cover the dish tightly with aluminum foil.

For an extra layer of flavor, place the covered dish over low heat on the stovetop for 10-15 minutes. This allows the flavors to meld and the rice to steam further.

Fluff the biryani with a fork and gently mix everything together. Garnish with fried beresta. Serve hot and enjoy!