The golden layers in your favourite biryani.

Ingredients

• 750 g halal chicken, bone-in pieces
• 300 g basmati rice
• 150 g plain yogurt
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt, plus more for rice water
• 2 tbsp lemon juice
• 3 tbsp ghee
• 3/4 cup Nawabi Life Crispy Fried Onions, divided
• 1/2 cup chopped mint and coriander
• 4 cardamom pods, 4 cloves and 1 small cinnamon stick
• Pinch of saffron soaked in 3 tbsp warm milk

How to make it

1. Mix chicken with yogurt, ginger-garlic paste, chilli, turmeric, garam masala, salt, lemon and 1/2 cup fried onions. Refrigerate for 1 hour; this is additional to the preparation time.
2. Rinse rice and soak 20 minutes. Boil in plenty of salted water with the whole spices for 5–6 minutes, until about three-quarters cooked. Drain.
3. Heat 2 tbsp ghee in a heavy pot. Add marinated chicken and cook over medium heat for 15–20 minutes, stirring gently, until almost cooked and the masala is thick.
4. Layer rice over chicken. Scatter herbs, remaining onions, saffron milk and 1 tbsp ghee. Cover tightly with a lid and place the pot on a heat diffuser or heavy skillet.
5. Cook on the lowest heat for 20–25 minutes. Check the chicken reaches 74°C / 165°F. Rest covered for 10 minutes, then lift the layers gently to serve.