Chicken Biryani

Fry the Onions (Birista): Heat 1/4 cup oil in a skillet over medium heat. Fry the thinly sliced onions slowly until they are deeply caramelized and crispy (about 15-20 minutes). Remove and drain on paper towels.

Parboil the Rice: Wash the Basmati rice until the water runs clear. Soak for 30 minutes. In a large pot, bring 6 cups of water to a boil with whole spices (2 bay leaves, 4 cloves, 1 cinnamon stick) and 2 tbsp salt. Add the rice and boil exactly 5-6 minutes until 70% cooked (grains should break with a slight snap). Drain immediately.

Cook the Chicken Base: Heat 2 tbsp ghee in a heavy-bottomed pot (Dutch oven). Add the marinated chicken and half of the fried onions. Cook over medium heat for 10-12 minutes until the chicken is partially cooked and the juices slightly reduce.

Assemble the Layers: Remove the pot from heat. Spread the parboiled rice evenly over the chicken layer. Drizzle the saffron milk, 2 tbsp of melted ghee, and sprinkle the remaining fried onions and fresh mint leaves on top.

Dum Cooking (Steaming): Seal the pot tightly with aluminum foil or a dough seal, then place the lid on top. Cook on high heat for 2 minutes to build steam, then lower the heat to the absolute minimum. Cook on 'dum' for 20-25 minutes. Let it rest for 10 minutes before gently fluffing the layers with a fork.