• Marinate your chicken in the yogurt, turmeric, cumin, chili powder, and 1/2 of the garlic and ginger.
• Wash your rice under cold water and leave it to soak for 20 minutes.
• Boil a large pot of salted water and add the rice. Cook for 6-7 minutes or until it’s about 2/3 cooked, and then drain the water.
• Heat the ghee in a large pot and flavor it with the cinnamon stick, green cardamom, and coriander seeds.
• After a few minutes, add the onions and a tbsp of salt and sauté for 15-20 minutes, stirring often.
• Remove 1/4 of the cooked onions and set aside for the final assembly.
• Add the remaining garlic and ginger to the pot and sauté for 2-3 minutes.
• Add the marinated chicken, followed by the diced tomatoes, green chilies, and garam masala.
• Stir well and cook for 15-20 minutes or until the tomatoes are completely soft.

For assembling the biryani

• Pour the remaining ghee into the bottom of a large pot (make sure you have a lid to close it).
• Add a layer of rice, then a layer of chicken, and a sprinkling of mint and coriander.
• Repeat this until all the rice and chicken is in the pot
• Make sure your last layer is rice on top with the reserved sautéed onions.
• Optionally, you can warm 3 tbsp of milk with a pinch of turmeric (or saffron) and pour over the final assembled biryani.
• Seal the pot by using a tea towel under the lid and cook for 25 minutes on low.
• Serve with more chopped mint, coriander, and some crispy shallots (optional).
• Enjoy!