Chicken biryani

To make the brown onions, pat the onions dry. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them and keep aside.

For marinating chicken, in a big bowl, add chicken, yogurt, oil, ginger garlic paste, red chilli powder, turmeric powder, garam masala, salt mix and marinate for 1 hour.

For cooking basmati rice, bring water to a roaring boil and add salt, bay leaves, cloves, cardoman pods and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice.

Heat a heavy bottomed pan and add the chicken to it.

Cook for 4 minutes and then turn the chicken pieces once.

Cover and cook for another 3 minutes. Turn off the heat.

Scatter half the brown onions all over the chicken, and then all the coriander leaves.

Next layer the rice all over the coriander leaves, and in the end drizzle saffron milk and ghee all over the rice.

Cover and cook on a low flame for 20 minutes

Once the biryani is cooked, let it rest for 5 minutes, and finish by scattering the remaining onions on the top and serve.