Biryani

Preparing the Rice

Rinse the basmati rice in cold water until the water runs clear.

In a large pot, bring 4 cups of water to a boil. Add the bay leaf, green cardamom pods, cloves, cinnamon stick, and salt.

Add the rinsed rice and cook until the rice is 70% cooked. Drain and set aside.

Marinating the Chicken

In a large bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.

Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Cooking the Chicken

Heat the ghee or vegetable oil in a large skillet or pot over medium heat.

Add the cumin seeds and let them sizzle for a few seconds.

Add the thinly sliced onions and cook until they are golden brown.

Add the chopped tomatoes and green chilies, and cook until the tomatoes soften.

Add the marinated chicken and cook until the chicken is browned and cooked through.

Stir in the coriander powder and biryani masala. Cook for a few more minutes until the spices are well combined.

Layering the Biryani

Preheat your oven to 350°F (175°C) if baking the biryani.

In a large ovenproof pot or Dutch oven, spread half of the partially cooked rice in an even layer.

Add the cooked chicken mixture on top of the rice.

Sprinkle the chopped mint leaves and cilantro over the chicken.

Add the remaining rice on top, spreading it evenly.

Drizzle the saffron milk over the rice (if using) and garnish with fried onions.

Cooking the Biryani

Cover the pot with a tight-fitting lid or aluminum foil.

Bake in the preheated oven for 30-40 minutes, or until the rice is fully cooked and the flavors have melded together.

Alternatively, you can cook the biryani on the stovetop over low heat for 30-40 minutes.

Serving

Gently fluff the biryani with a fork before serving.