Chicken Biryani

Step 1

Combine yogurt, ginger-garlic paste, coriander, cumin, chili powder, and salt in a bowl. Add chicken pieces and coat evenly. Cover and refrigerate for at least 30 minutes.

Step 2

Rinse basmati rice under cold water until water runs clear. Soak rice in water for 20 minutes, then drain.

Step 3

Boil water in a large pot with 2 bay leaves, cinnamon, cardamom, cloves, peppercorns, and salt. Add drained rice and cook until 70% done (grains still firm), about 5-6 minutes. Drain rice and set aside.

Step 4

Heat 2 tbsp ghee in a heavy-bottomed pot or Dutch oven over medium heat. Fry half the sliced onions until deep golden brown, about 8-10 minutes. Transfer to a paper towel-lined plate.

Step 5

In the same pot with remaining ghee, fry remaining onions until golden, about 5 minutes. Add marinated chicken and cook uncovered for 8-10 minutes, stirring occasionally, until chicken is partially cooked.

Step 6

Layer half the parboiled rice over the chicken. Sprinkle half the cilantro and mint. Layer remaining rice, then top with fried onions, cilantro, and mint.

Step 7

Cover the pot with aluminum foil, then place a tight-fitting lid on top (this seals the pot). Cook over medium heat for 5 minutes until steam forms, then reduce heat to low and cook for 25-30 minutes until chicken is tender and rice is fully cooked.

Step 8

Remove from heat and let rest, covered, for 5 minutes. Gently fluff with a fork, breaking up any clumps. Transfer to a serving dish and garnish with remaining fresh herbs and fried onions.