Classic Aromatic Chicken Biryani

Rinse the basmati rice under cold running water until the water runs clear. Soak for 30 minutes, then drain well and set aside.

Heat the ghee or oil in a large, heavy-bottomed pot over medium heat. Add the cardamom, cloves, and cinnamon stick, and sauté for about 1 minute until aromatic.

Add the sliced onions and cook, stirring frequently, until deeply golden brown. Remove a small portion for garnish if desired.

Stir in the ginger-garlic paste and green chilies. Cook for 1–2 minutes until the raw aroma disappears.

Add the chicken pieces and sauté until they are lightly browned on all sides.

Mix in the chopped tomatoes, biryani masala, and salt. Cook until the tomatoes soften and form a thick masala.

Lower the heat and gently fold in the yogurt, mint, and coriander leaves. Cook for 5–7 minutes until the chicken is coated in a rich, fragrant sauce.

Add the drained rice and pour in the water. Stir gently once to distribute the ingredients evenly without breaking the rice.

Bring to a boil, then reduce the heat to low. Cover tightly and cook for 20–25 minutes, until the rice is tender and the liquid is fully absorbed.

Turn off the heat and let the biryani rest, covered, for 10 minutes. Gently fluff with a fork before serving.

Serve hot, garnished with fried onions and extra fresh herbs if desired.