Classic Chicken Biryani

Soak the basmati rice in water for at least 30 minutes, then drain.

Marinate the chicken pieces with yogurt, ginger-garlic paste, garam masala, cumin seeds, salt, and green chilies. Let it sit for at least 30 minutes.

In a heavy-bottomed pot, heat oil or ghee and fry the sliced onions until golden brown. Remove half for garnishing later.

In the same pot, add the marinated chicken and cook until it is no longer pink.

Add chopped tomatoes and cook until soft and mixed well with the chicken.

In a separate large pot, bring water to a boil and add the soaked rice, a little salt, and bay leaves. Cook until the rice is 70% done, then drain.

Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle saffron soaked in warm water over the rice and top with the reserved fried onions and chopped cilantro.

Cover the pot with a tight lid and cook on low heat (dum) for about 30-40 minutes until the rice is fully cooked and flavors meld together.

Serve hot with a side of raita.