Biryani

Wash the basmati rice thoroughly and soak in cold water for 30 minutes. Drain and set aside.

Soak saffron strands in warm milk for 15 minutes.

Marinate the chicken: combine yogurt, ginger-garlic paste, turmeric, red chilli powder, coriander powder, 1 tsp biryani masala, and 1 tsp salt. Coat the chicken pieces well and marinate for at least 30 minutes (or overnight in the fridge).

Slice the onions thinly. Heat oil and 2 tbsp ghee in a large heavy-bottomed pot. Fry the onions over medium heat until deep golden brown and crispy, about 15 minutes. Remove half and set aside for layering.

In the same pot with remaining fried onions, add bay leaves, cardamom, cloves, cinnamon, and star anise. Sauté for 30 seconds.

Add the marinated chicken and cook on high heat for 5 minutes, stirring. Add chopped tomatoes and slit green chillies. Cook until tomatoes break down, about 5 minutes.

Add remaining biryani masala and 0.5 tsp salt. Stir well. Add 100 ml water, cover, and cook on medium heat for 15 minutes until chicken is 80% cooked. The gravy should be thick.

Meanwhile, bring 700 ml water to a boil with 1 tsp salt and whole spices. Add the soaked rice and cook until it is 70% done (the grains should still have a slight bite). Drain immediately.

Layer the partially cooked rice over the chicken in the pot. Scatter reserved fried onions, mint leaves, and coriander leaves over the rice. Drizzle saffron milk and remaining ghee on top.

Cover the pot tightly with a lid (seal with dough or foil if needed). Cook on high heat for 5 minutes, then reduce to the lowest heat and cook (dum) for 20–25 minutes.

Turn off the heat and let the biryani rest, covered, for 10 minutes before opening.

Gently mix from the bottom and serve with raita and salan.