Zainab Khanam
Chicken (or mutton), yogurt, ginger-garlic paste, green chili, turmeric, and garam masala. Spices for Biryani Cloves, cinnamon, green cardamom, bay leaves, cumin seeds, and saffron (optional).
Cook basmati rice with a few whole spices until it's 70% done. Drain and set aside.
Marinate the meat in yogurt, ginger-garlic paste, green chilies, and turmeric for at least 1 hour.
In a large pot, layer marinated meat, then partially cooked rice. Add saffron-infused milk and whole spices.
Seal the pot with a tight lid or dough and cook on low heat until the meat is tender and rice is fully done.
Serve hot with raita and a garnish of fresh mint and fried onions.