A showstopper Indian one-pot biryani with saffron-infused basmati rice layered over juicy, yogurt-marinated chicken and whole spices. Deep, complex flavors built through an authentic dum (slow-steam) cooking technique.
Marinate chicken in yogurt, ginger paste, garlic paste, biryani masala, turmeric, red chilli, half the garam masala, and salt for at least 1 hour (or overnight).
Heat 2 tbsp ghee in a heavy-bottomed pot. Fry sliced onions until deep golden brown, about 15-20 minutes. Remove half for garnish (birista).
Add marinated chicken to the pot with the remaining onions. Cook on high heat 5 minutes, then medium heat 20 minutes until chicken is 80% cooked. Stir in remaining garam masala.
Meanwhile, boil rice in heavily salted water with bay leaves, cardamom, cinnamon, and cloves until 70% cooked (still has a bite). Drain.
Spread partially cooked chicken in an even layer. Layer half the rice over the chicken. Drizzle half the saffron milk.
Add fresh mint and cilantro leaves. Add remaining rice, saffron milk, remaining 2 tbsp ghee, and fried onions.
Cover with a tight-fitting lid (seal edges with dough or foil for authentic dum). Cook on low heat 25-30 minutes.
Rest covered 10 minutes before serving. Gently fluff and mix layers from the bottom. Serve with raita and pickle.