Chicken Biryani

Cut chicken into bite-sized pieces. Rinse basmati rice under cold water until water runs clear, then soak in water for 20 minutes and drain.

Mince ginger and garlic. Thinly slice onions. Crush cardamom pods. Chop cilantro and mint.

Mix yogurt with ginger, garlic, garam masala, and 1 tsp salt. Add chicken pieces and coat thoroughly. Let marinate for 15–20 minutes at room temperature.

Heat 2 tbsp ghee in a large heavy-bottomed pot over medium heat. Add half the sliced onions and cook, stirring often, until deep golden brown and crispy, about 12–15 minutes. Remove with a slotted spoon and set aside.

In the same pot, add remaining 2 tbsp ghee. Add the other half of raw onions, cumin seeds, and bay leaves. Cook until onions are softened, about 5 minutes.

Add marinated chicken to the pot along with its marinade. Stir and cook over medium-high heat until chicken is lightly browned on the outside, about 8–10 minutes.

Bring hot broth to a boil in a separate pot. Add soaked rice and salt. Boil until rice is 70% cooked (mostly tender but still slightly firm in the center), about 6–8 minutes. Drain.

Layer the partially cooked rice evenly over the cooked chicken in the large pot. Sprinkle reserved fried onions, crushed cardamom, and cinnamon stick on top.

Cover the pot tightly with its lid (or with aluminum foil under the lid to trap steam). Reduce heat to low and cook for 20–25 minutes until rice is fully tender and has absorbed all moisture.

Remove from heat and let rest covered for 5 minutes. Fluff gently with a fork. Garnish with fresh cilantro and mint. Serve hot.