Pakistani Chicken Biryani

Steps

1. Rinse the basmati rice until the water runs clear, then soak in water for 20 minutes.
2. Thinly slice the onions and fry in hot oil over medium heat, stirring often, until deeply golden and crisp, about 15 minutes; drain on paper towels.
3. In the same oil, sauté the ginger garlic paste for 1 minute, then add the chicken and brown lightly on all sides.
4. Add the chopped tomatoes, yogurt, biryani masala, and half the fried onions; cook covered over medium-low heat 20 minutes until the chicken is tender and the sauce thickens.
5. Meanwhile, bring a large pot of water to a boil with the whole spices and a generous amount of salt.
6. Drain the soaked rice and parboil it in the spiced water for 6–7 minutes until about 70% cooked; drain well.
7. Warm the milk and steep the saffron threads in it for a few minutes until vividly colored.
8. Spread half the parboiled rice over the chicken curry in the pot, then scatter half the mint, cilantro, and remaining fried onions.
9. Add the remaining rice on top, drizzle with the saffron milk and ghee, and scatter the remaining herbs and onions.
10. Cover tightly with a lid (sealing the edges with foil if needed) and cook on very low heat for 20 minutes to steam.
11. Remove from heat and let it rest, covered, for 10 minutes before gently fluffing and serving.