Nasi Biryani

Method

Soak basmati rice for 30 minutes, then boil in salted water until 70 percent cooked and drain. Heat ghee in a heavy-bottomed pot and fry sliced onions until golden brown, reserving half for garnish. Marinate chicken with yoghurt, ginger-garlic paste, chilli powder, turmeric, salt and lime juice for at least 30 minutes. Toast whole spices and cumin seeds separately in a dry pan until fragrant, then crush lightly. Layer the marinated chicken with fried onions in the ghee-lined pot, then layer the parboiled rice on top, sprinkling remaining ghee, toasted spices, fresh coriander and mint between layers. Pour 800ml water around the sides, cover tightly with foil then a lid, and cook on high heat for 3-4 minutes until steam forms, then reduce to low heat and cook for 45 minutes without disturbing. Let rest for 10 minutes, then gently fork through the rice to separate grains and serve garnished with reserved fried onions, fresh herbs and boiled eggs if desired.