Chicken Biryani

Wash Basmati rice thoroughly and soak in 1000 grams of water for 30 minutes. Drain the Basmati rice and set aside.

In a large bowl, combine Chicken pieces with Plain yogurt, Ginger-garlic paste, Green chilies, Turmeric powder, Red chili powder, Coriander powder, 5 grams of Garam masala, 5 grams of Fresh cilantro, 5 grams of Fresh mint leaves, Lemon juice, and 10 grams of Salt. Mix well and marinate for at least 30 minutes.

Heat 50 grams of Ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add thinly sliced Onions and fry until deep golden brown and crispy. This is called birista. Remove half of the fried Onions and set aside for layering.