Chicken Biryani

Marinate the chicken

1. In a large bowl, combine chicken pieces with yoghurt, ginger-garlic paste, red chilli powder, garam masala, turmeric, salt, and a squeeze of lemon. Mix well and marinate for at least 1 hour (overnight is better).

Prepare the rice

2. Rinse the Basmati rice under cold water until it runs clear. Soak for 30 minutes.
3. Bring a large pot of water to a boil. Add the soaked rice, salt, and whole spices. Cook until 70% done — the rice should still have a slight bite. Drain and set aside.

Layer the biryani

4. Heat ghee in a heavy-base pot (or Dutch oven) over medium-high heat. Fry sliced onions until golden brown and crispy. Remove half and set aside for topping.
5. Add the marinated chicken to the pot. Sear for 5 minutes until lightly browned.
6. Spread the par-cooked rice evenly over the chicken. Top with fried onions, fresh coriander, and a few drops of rose water (optional).

Dum cooking (steam finish)

7. Cover the pot tightly with a lid (seal with a dough ring if you have one, or foil). Cook on low heat for 25–30 minutes until the chicken is cooked through and the rice is fully steamed.
8. Rest for 5 minutes before opening. Gently fluff and mix from the sides. Serve hot with raita and salad.