Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Let it rest for at least 30 minutes.
Soak basmati rice in water for 30 minutes. Drain and set aside.
In a heavy-bottomed pot, heat ghee and oil. Add sliced onions and fry until golden brown. Remove half of the onions and set aside for garnish.
Add the marinated chicken to the pot and cook until it's partially cooked.
Layer half of the rice over the chicken, followed by saffron-infused milk, chopped cilantro, and mint leaves.
Add the remaining rice and top with the reserved fried onions, saffron milk, cilantro, and mint.
Cover the pot tightly and cook on low heat for 45 minutes, or until the rice is fully cooked and the chicken is tender. Serve hot with raita.
This biryani was fantastic! The saffron milk really made a difference. My only suggestion would be to perhaps add a little more spice for those who enjoy a bit of a kick. Overall, a wonderful recipe.
