Ingredients

• ●500g, cut into 1-inch pieces Chicken Thighs
• ●2 cups Basmati Rice
• ●1 large, thinly sliced Onion
• ●2 tablespoons Ginger-Garlic Paste
• ●2-3, slit Green Chilies
• ●1 medium, chopped Tomato
• ●1/2 cup Yogurt
• ●2 tablespoons Biryani Masala
• ●1/2 teaspoon Turmeric Powder
• ●1 teaspoon Red Chili Powder
• ●1/2 teaspoon Garam Masala
• ●1/4 cup, chopped Mint Leaves
• ●1/4 cup, chopped Cilantro
• ●a pinch, soaked in 2 tablespoons of warm milk Saffron Strands
• ●2 tablespoons Ghee
• ●1 tablespoon Oil
• ●to taste Salt

Instructions

1. 1Wash the basmati rice and soak it in water for 30 minutes.
2. 2In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, and salt. Let it marinate for at least 15 minutes.
3. 3Heat oil and ghee in a heavy-bottomed pot or Dutch oven. Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.
4. 4Add green chilies and chopped tomatoes to the pot. Sauté until the tomatoes are soft.
5. 5Add the marinated chicken to the pot and cook until it's partially cooked and the masala is well blended.
6. 6Drain the soaked rice and add it to the pot. Add 4 cups of water and salt to taste. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
7. 7Gently fluff the rice with a fork. Sprinkle saffron milk, garam masala, chopped mint, and cilantro over the rice.
8. 8Garnish with the reserved fried onions. Cover the pot and let it sit for 5-10 minutes before serving.
9. 9Serve hot with raita or your favorite side dish.