Method

Marinate chicken: combine yogurt, garlic paste, ginger paste, Kashmiri chili, biryani masala, garam masala, half the birista onions, salt and half the mint. Coat chicken well. Marinate 2–4 hours.
About 5 min
Cook marinated chicken: heat oil in a heavy-based wide pot. Add marinated chicken with all its marinade. Cook covered on medium heat for 20–25 minutes until chicken is almost cooked through and oil separates.
About 14 min
Layer the biryani: spread the chicken and sauce in the base of the pot. Layer the par-cooked rice on top. Scatter remaining birista, fresh mint and coriander over the rice. Drizzle saffron milk and ghee over the top. Add rose water if using.
About 14 min
Seal the pot: cover tightly with foil, then place the lid on top. This creates the dum (steam) environment. Cook on a very low heat (use a heat diffuser if possible) for 25 minutes.
About 14 min
After 25 minutes, open the pot. The rice should be perfectly cooked, fluffy and aromatic, with orange saffron streaks. Serve by digging through all layers together into each portion. Accompany with raita and sliced onion salad.
About 3 min

Nutrition per serving (estimate)

Contains: dairy