Perfect Biryani

Make ginger garlic paste by blending fresh ginger, garlic, and green chili with a little water until smooth.

In a bowl, mix plain yogurt, Kashmiri red chili powder, turmeric powder, ground coriander, Biryani Masala, salt, and oil to make a marinade.

Add chicken pieces to the marinade along with chopped coriander and mint leaves. Mix well and let sit for 30 minutes to an hour.

Slice onions to even thickness, add salt, and let them sit for 10-15 minutes to draw out moisture.

Prepare saffron milk by crushing saffron strands in warm milk with Kewra water or using rose water.

Rinse basmati rice multiple times until the water runs clear and soak for 30 minutes, then drain.

Use a heavy-bottomed pot to cook; add oil and warmed onions after squeezing out excess moisture.

Cook marinated chicken, adding two bay leaves, until juices boil, then lower heat.

Add raw potatoes (optional) and half of the browned onions, and a teaspoon of garam masala. Cover and simmer for 20 minutes.

In another pot, boil water, add spices, oil, and vinegar, and then the drained rice.

Cook the rice until 70% done, then drain and set aside.

Layer the Biryani by adding cooked chicken, remaining onions, rice, chopped herbs, saffron milk, food color, and skimming oil.

Cover tightly, cook on high heat for 10 minutes, then on low heat for 15 minutes.

Let the Biryani sit for 30 minutes before serving. Fluff carefully with a spoon.