Instructions

1. 1. Rinse the Basmati rice under cold water until the water runs clear. Soak in water for about 30 minutes, then drain.
2. 2. In a large pot or Dutch oven, heat the ghee or oil over medium heat. Add the whole spices (cinnamon, cardamom, and cloves) and sauté for about 30 seconds until fragrant.
3. 3. Add the sliced onions to the pot and cook until caramelized, about 10 minutes. Reserve some of the fried onions for garnishing later.
4. 4. Stir in the ginger-garlic paste and chopped tomato; cook for another 5 minutes until the tomatoes soften.
5. 5. Add chicken thighs to the pot and mix well. Cook for about 5-7 minutes until the chicken is lightly browned.
6. 6. Incorporate the chopped coriander and mint leaves, followed by the yogurt, biryani masala, and salt. Mix until the chicken is well-coated. Cook for another 5 minutes.
7. 7. Pour in the water and bring to a boil. Once boiling, add the soaked and drained rice to the pot. Stir gently to combine.
8. 8. Cover the pot tightly with a lid, reduce the heat to low, and let it cook for 30-35 minutes. Do not lift the lid during this cooking process to ensure the rice steams properly.
9. 9. After cooking, remove from heat and allow to rest for 10 minutes before opening the lid.
10. 10. Fluff the rice gently with a fork, allowing the flavors to combine. Serve garnished with reserved fried onions along with additional chopped coriander and mint if desired.