Method
7 steps- Fry onions: Heat oil/ghee in a heavy pot. Fry sliced onions until deep golden brown and crisp. Remove half to a plate for layering/garnish.
- Marinate chicken (quick): In a bowl mix yoghurt, ginger-garlic paste, chilli powder, turmeric, coriander powder, ½ tsp garam/biryani masala, lemon juice and ½ tsp salt. Coat chicken; 15–30 min is fine.
- Cook chicken masala: In the same pot with remaining onions and oil, add whole spices and cumin; let them crackle. Add marinated chicken and brown 5–6 min. Add tomatoes and green chillies; cook until tomatoes break down and oil separates (6–8 min). Stir in half of the coriander & mint. If using potatoes, add now with ¼ cup water; cover and cook until just tender.
- Par-boil rice: Bring a large pot of salted water to a rolling boil. Add soaked, drained basmati. Boil 5–6 min until 70–80% done (centre still firm). Drain well.
- Layer (dum): Spread half the rice over the chicken. Top with remaining fried onions, herbs, saffron milk, and a sprinkle of garam/biryani masala; finish with remaining rice. Drizzle 1–2 tbsp ghee or oil.
- Steam: Seal the pot (tight lid or foil). Cook on low heat 20–25 min. Rest 10 min, then gently fluff to mix layers.
- Serve: Garnish with reserved fried onions and herbs. Serve with raita, salad, and lemon wedges.
