Fragrant basmati rice layered with spiced chicken, saffron, and caramelised onions.
Mix chicken with yoghurt, biryani masala, turmeric, chilli powder and salt. Marinate for at least 1 hour (or overnight for best results).
Heat ghee in a heavy-bottomed pot. Fry sliced onions until deep golden brown and crispy. Remove half and set aside for garnish.
Add cardamom, cumin and bay leaves to the remaining onions. Add marinated chicken and cook on high heat for 10 minutes until oil separates.
In a separate pot, boil salted water with whole spices. Add soaked rice and cook until 70% done (grains should still have a bite). Drain.
Layer par-cooked rice over the chicken. Drizzle saffron milk on top. Scatter fried onions, coriander and mint. Seal with a tight lid and cook on low heat for 20 minutes.
Gently mix the layers and serve hot with raita, salad and lemon wedges. Enjoy!