Ingredients:

– 2 cups basmati rice

– 1 kg chicken, cut into pieces (or substitute with lamb, beef, or vegetables for a vegetarian version)

– 2 large onions, thinly sliced

– 4 cloves garlic, minced

– 1-inch piece of ginger, grated

– 2 tomatoes, chopped

– 1/2 cup plain yogurt

– 2 tablespoons biryani masala (or a mixture of ground spices like cumin, coriander, turmeric, and garam masala)

– 1 teaspoon red chili powder (adjust according to your taste)

– 1/2 teaspoon saffron strands, soaked in 2 tablespoons of warm milk

– 1/4 cup chopped fresh cilantro (coriander leaves)

– 1/4 cup chopped fresh mint leaves

– 4 cups water

– 1/4 cup ghee (clarified butter) or vegetable oil

– Salt to taste

Optional ingredients for layering:

– Fried onions

– Cashew nuts

– Raisins

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

2. Heat the ghee or vegetable oil in a large pot over medium heat. Add the sliced onions and cook until they turn golden brown and caramelized. Remove half of the fried onions and set aside for garnishing.

3. To the remaining onions in the pot, add the minced garlic and grated ginger. Sauté for a minute until fragrant. Then, add the chopped tomatoes and cook until they soften.

4. Add the chicken pieces (or your chosen protein) to the pot and cook until they are browned on all sides. If using vegetables, you can skip this step and add them later.

5. In a small bowl, mix the yogurt, biryani masala, red chili powder, and salt. Add this mixture to the pot and stir well to coat the chicken evenly. Cook for a few minutes to allow the flavors to meld together.

6. Add the soaked and drained basmati rice to the pot, spreading it evenly over the chicken. Gently pour in the water, ensuring that it covers the rice by about an inch. Bring the mixture to a boil.

7. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the biryani simmer for about 15-20 minutes, or until the rice is cooked and the liquid has been absorbed. Do not lift the lid during this time to allow the steam to cook the rice properly.

8. Once the rice is cooked, remove the pot from heat and let it sit, covered, for another 10 minutes to allow the flavors to develop further.

9. Just before serving, drizzle the saffron-soaked milk over the top of the rice and gently mix it in. This will add a beautiful color and aroma to the dish.

10. Garnish the biryani with the reserved fried onions, chopped cilantro, and mint leaves. You can also add fried cashew nuts and raisins for extra flavor and texture.

11. Serve the biryani hot with raita (yogurt dip) and enjoy the delicious flavors!

Note: Biryani is a versatile dish, and you can make it to your taste by adding or substituting ingredients. Feel free to experiment with spices and herbs to create your own unique version. But I hope you will feel the taste what recipe i told.