Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Refrigerate for at least 2 hours.
Soak basmati rice in water for 30 minutes. Parboil the rice with a pinch of salt and a bay leaf until it's about 70% cooked. Drain and set aside.
In a large pot or Dutch oven, heat ghee or oil. Add sliced onions and fry until golden brown and crispy. Remove half of the fried onions and set aside for garnishing.
In the same pot, add the marinated chicken and cook until it's partially cooked.
Layer the parboiled rice over the chicken. Sprinkle saffron-infused milk, chopped mint, cilantro, and the remaining fried onions over the rice.
Cover the pot tightly with a lid and cook on low heat for about 30-40 minutes, or until the rice is fully cooked and the chicken is tender. This is known as the "dum" cooking method.
Gently fluff the biryani with a fork and serve hot, garnished with the reserved fried onions, fresh cilantro, and mint leaves. Enjoy with raita or your favorite side dish.
Absolutely amazing flavors! The saffron infusion was the perfect touch. This is a keeper!
Really enjoyed this recipe! The taste was amazing. I will surely try again.
The best biryani I've ever tasted! The blend of spices was perfect, and the chicken was so tender.
Very tasty and easy to follow. The saffron really made a difference. I will make it again.
