Biryani

Method

Soak the basmati rice for 30 minutes, then boil in salted water until 70% cooked and drain. Fry sliced onions in ghee until golden brown, reserve half for garnish and crush the remainder. Marinate chicken with yoghurt, ginger-garlic paste, crushed onions, turmeric, chilli powder, garam masala and salt for at least 30 minutes. Layer the marinated chicken in a heavy-bottomed pot, then layer the par-cooked rice on top. Soak saffron in warm milk and pour over the rice. Dot with remaining ghee, cover tightly with foil and a lid, then cook on high heat for 2-3 minutes until steam forms, then reduce to low heat and cook for 45 minutes without opening the lid. Serve garnished with reserved fried onions, fresh coriander, mint and a boiled egg if desired.