Instructions

1. Marinating the Chicken

   In a deep bowl, mix the chicken with the yogurt, half of the garlic and ginger, one tablespoon of the biryani spices, the turmeric, and half a teaspoon of salt, then set aside for 20 minutes. · 20 min
2. Browning the Onions

   In a large pot, heat the ghee and fry the onion slices over medium heat until they turn a crispy golden brown, then remove one-third of the amount for garnish. · 10 min
3. Simmering the Base

   Add the remaining garlic, ginger, and whole spices to the pot and stir for one minute until fragrant, then add the chopped tomatoes and cook until completely softened. · 3 min
4. Cooking the Chicken

   Add the marinated chicken along with its marinade to the pot and stir well, then cover the pot and let it cook over low heat until the chicken is 90% cooked through and the gravy thickens. · 20 min
5. Parboiling the Rice

   In a separate pot, boil plenty of water with a spoonful of salt and whole spices, then boil the rice for 6 to 7 minutes until it reaches 70% doneness, and drain immediately. · 7 min
6. Layering

   Distribute the cilantro, mint, and some of the fried onions over the chicken mixture, then spread the parboiled rice in an even top layer, and drizzle the saffron and rose water mixture over the surface along with the rest of the fried onions. · 2 min
7. Steaming on Low (Dum)

   Seal the pot tightly with aluminum foil and a snug lid, and let it steam gently over very low heat (dum stage) until steam rises and the rice and chicken are completely tender. · 20 min

Nutrition / serving

Chef's tips