• In a bowl marinade the Chicken pieces in 1 tbsp of ginger/garlic paste, ground spices, red chilli, cumin and the herbs with some salt and refrigerate for a few hours or overnight.
• Rice:
• Soak the rice for about 30 minutes.In a large pot place the rice
• and add about 5-6 cups of water along with a teaspoon of ginger garlic paste and a good
• amount of salt. Bring it to a good boil until you see the rice roll over in the
• boiling water. At this point drain all the liquid from the rice and it must be
• ¾ cooked.

Onions:

• Slice one large onion and sauté it with a little bit of oil on
• low to medium heat until its golden and caramelized. Keep aside.

Saffron:

• Microwave the milk in a cup and add the Saffron. Mix and keep
• aside.

You are now ready to layer the Biryani.

• Take a large flat-bottomed pot and add the oil.
• Once heated add the raw sliced onions and cook on high heat for about 2 minutes. Add the marinated Chicken and continue to cook on high for about 3-4 minutes stirring regularly.
• Arrange half of the cooked rice over the chicken.
• Pour half the Saffron infused milk all over and arrange half of the caramelized onions all over. You could also sauté some cashews in oil until golden and add that too
• Repeat this step again Rice-milk-onions.
• Cover the pot with a tight fitting lid. Add 2 layers of aluminum foil all over making sure there’s no gap
• from any side.
• Seal it and cook on the lowest heat for about 35 minutes.
• Switch off the heat and let it sit covered for another 10 minutes
• before you open.
• Your biryani is now ready! Serve hot with a raita and salad.
• Enjoy!