Preparation Time: 30 minutes
Wash and soak the Basmati rice for 30 minutes. Boil water in a large pot, add the whole spices and salt, then add the soaked rice. Cook until the rice is 70% done, then drain and set aside.
In a bowl, mix the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 30 minutes.
Heat ghee or oil in a large pot, add the whole spices, and sauté until fragrant. Add the sliced onions and cook until golden brown. Add the marinated chicken and cook until the chicken is tender and the oil separates. Add chopped tomatoes, mint leaves, and coriander leaves. Cook for a few more minutes.
In a heavy-bottomed pot, layer half of the cooked rice. Add the cooked chicken mixture on top of the rice. Layer the remaining rice over the chicken. Warm the milk and add saffron strands to it. Pour this saffron milk over the rice. Sprinkle kewra water and garam masala on top.
Seal the pot with a tight-fitting lid or dough to trap the steam. Cook on low heat for about 20-25 minutes to allow the flavors to meld together.
Gently fluff the biryani with a fork before serving. Serve hot with raita, salad, or a side of your choice.
