Boneless Chicken Biryani

Combine 1 cup plain yogurt with 2 tablespoons ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, and salt to make marinade

Cut 500g boneless chicken into bite-sized pieces and coat thoroughly with marinade

Cover and refrigerate marinated chicken for 1-2 hours

Wash basmati rice thoroughly and soak in water for 30 minutes

Bring 4-5 cups water to boil in large pot

Add soaked rice, cardamom pods, cloves, bay leaf, and salt to boiling water

Cook rice until 70% done (should still have slight bite), then drain and set aside

Heat cooking oil or ghee in heavy-bottomed pan over medium heat

Add cumin seeds and let them sizzle

Add thinly sliced onions and sauté until golden brown

Add marinated chicken and cook until no longer pink

Add chopped tomatoes and cook until they soften and release juices

Layer half of the partially cooked rice over chicken mixture

Sprinkle half of chopped mint and coriander leaves

Add remaining rice on top to create layers

Garnish with remaining mint, coriander leaves, saffron-infused milk, and fried onions

Cover and cook using dum technique until fully cooked