Fragrant, layered basmati rice slow-cooked with spice-marinated chicken, caramelized onions, saffron, and fresh herbs. This celebratory Indian one-pot is worth every step.
Marinate chicken in yogurt, garlic, ginger, biryani masala, turmeric, coriander powder, salt for at least 1 hour.
Fry sliced onions in oil until deep golden-brown and crispy. Drain on paper towels.
Cook soaked basmati rice in salted boiling water with bay leaves and cardamom until 70% cooked (still has a bite). Drain.
In a heavy-bottomed pot, heat ghee over medium heat. Add cumin seeds, cinnamon stick. Sauté marinated chicken for 8 minutes until browned.
Layer partially cooked rice over the chicken. Drizzle saffron milk over the rice. Top with mint, cilantro, and fried onions.
Cover tightly with foil then the lid. Cook on low heat (dum) for 25–30 minutes until chicken is cooked through and rice is fully steamed.
Gently fluff and fold the layers together before serving. Garnish with extra fried onions and herbs.