# What You Need:
→ Meat Marinade
01 - 2 lbs 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
# Directions:
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 for best results.
02 - Rinse basmati rice several times until water runs clear. Soak 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 rice, cloves, cardamom, cinnamon stick, and bay leaf. Boil for 6 to 7 minutes until rice is about 70% cooked, then drain and set aside.
04 - Preheat the oven to 350°F (180°C).
05 - Heat 3 tablespoons ghee or oil in an ovenproof Dutch oven over medium heat. Add sliced onions and sauté until golden and caramelized, approximately 12 to 15 minutes. Remove half for garnish.
06 - Add marinated meat to the pot with remaining onions. Sear for 5 to 7 minutes, then cover and simmer on low heat for 20 to 25 minutes if using chicken, or 35 to 40 minutes for lamb, until tender. Add a little water if necessary to prevent sticking.
07 - Sprinkle half the chopped coriander, mint, raisins, and toasted nuts over the meat. Layer half of the partially cooked rice over the mixture. Add the remaining herbs, raisins, and nuts, then top with the remaining rice.
08 - Drizzle saffron-infused milk evenly over the top layer of rice. Dot the surface with ghee or butter.
09 - Cover the pot tightly with foil and the lid. Bake in the preheated oven for 30 to 35 minutes to allow flavors to meld.
10 - Let stand for 10 minutes after baking. Gently fluff rice and serve garnished with fried onions.
