# Required Ingredients:
→ Meat Marinade
01 - 2 pounds bone-in chicken pieces or lamb, cut into serving sizes
02 - 1 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 1 tablespoon ginger-garlic paste
05 - 1 teaspoon ground turmeric
06 - 1 1/2 teaspoons ground cumin
07 - 1 1/2 teaspoons ground coriander
08 - 1 teaspoon chili powder
09 - 1 teaspoon garam masala
10 - 1 1/2 teaspoons salt
→ Rice
11 - 3 cups basmati rice
12 - 5 cups water
13 - 1 tablespoon salt
14 - 2 tablespoons ghee or unsalted butter
15 - 4 whole cloves
16 - 4 green cardamom pods
17 - 2-inch cinnamon stick
18 - 1 bay leaf
→ Biryani Assembly
19 - 2 large onions, thinly sliced
20 - 3 tablespoons ghee or vegetable oil
21 - 1/2 cup fresh coriander leaves, chopped
22 - 1/4 cup fresh mint leaves, chopped
23 - 1/4 cup raisins (optional)
24 - 1/4 cup slivered almonds or cashews, toasted
25 - Pinch of saffron threads, soaked in 3 tablespoons warm milk
26 - 1/4 cup fried onions (for garnish)
27 - Additional salt, to taste
# How-To Steps:
01 - In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, chili powder, garam masala, and salt. Add the meat and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
02 - Rinse basmati rice in cold water several times until clear. Soak the rice in cold water for 30 minutes, then drain.
03 - Bring 5 cups water and 1 tablespoon salt to a boil in a large pot. Add soaked rice along with cloves, cardamom pods, cinnamon stick, and bay leaf. Cook for 6 to 7 minutes until rice is about 70% cooked but still firm. Drain and set aside.
04 - Heat the oven to 350°F (180°C).
05 - In an ovenproof heavy pot or Dutch oven, heat 3 tablespoons ghee or oil over medium heat. Add sliced onions and sauté for 12 to 15 minutes until golden brown and caramelized. Remove half of the onions for garnish.
06 - Add marinated meat to the pot with the remaining onions. Sear for 5 to 7 minutes. Cover and cook over low heat for 20 to 25 minutes for chicken or 35 to 40 minutes for lamb until tender. Add water if necessary to prevent sticking.
07 - Sprinkle half of the chopped coriander, mint, raisins, and nuts over the cooked meat. Spread half of the par-cooked rice evenly on top. Add the remaining herbs, raisins, and nuts, then cover with the remaining rice.
08 - Evenly drizzle saffron-soaked milk over the top layer of rice and dot with ghee or butter.
09 - Cover the pot tightly with foil and a lid. Bake for 30 to 35 minutes until fully cooked and aromatic.
10 - Let the dish rest for 10 minutes. Gently fluff the rice and serve garnished with the reserved fried onions.
