Chicken Biryani

Prep

1. Wash Fortune basmati rice and soak for 30 mins
2. Soak saffron in 30ml warm milk
3. Cut chicken into chunky pieces

Cooking Chicken Base

1. Heat ghee and Canola oil in a heavy-bottomed pot
2. Add whole spices and cook until crackled
3. Add sliced onions and cook until brown and soft (save ¼ for layering)
4. Add ginger and garlic paste
5. Add chicken pieces and sear for 2–3 mins until slightly browned
6. Add julienne ginger, 2–3 green chillies, 2–3 sprigs of chopped mint leaves, and 1 tsp salt (or to taste)
7. Add degi mirch, biryani spice, kewra water—cook for 5 more mins, stirring occasionally
8. Add yoghurt to chicken.

Cook for 15 mins on high heat, then turn off.

Parboil the Rice

1. In another pot, prepare 1.5L water, add 2 Tbsp salt and rice spices. Bring to boil
2. Add strained soaked rice—do not stir until it boils again
3. Boil for 10 mins

Layering

1. Strain rice
2. Add half the rice to chicken pot and spread evenly
3. Top with half the reserved onions
4. Add 2 TBSP chopped mint and coriander
5. Add remaining rice and repeat the layering
6. Pour in saffron milk mix, 5ml rose water, and 5ml kewra water on top
7. Sprinkle toasted cashew nuts

Final Cooking

1. Cover pot tightly with foil. Cook on high for 6 mins
2. Lower heat to medium-low and cook another 15 mins
3. Turn off heat and rest for 5 mins before uncovering
4. Serve hot with a side of Raita (Indian cumin-spiced yoghurt dressing)

Enjoy!