Authentic Pakistani Chicken Biryani (Restaurant Style)

Wash the Basmati rice under cold water until the water runs completely clear to remove excess surface starch. Soak the rice in clean water for exactly 30 minutes.

Heat ghee or cooking oil in a deep, heavy-bottomed pot over medium-high heat. Add the sliced onions and fry them, stirring frequently, until they turn a uniform, beautiful golden brown.

Remove half of the fried onions with a slotted spoon and spread them on paper towels. They will cool down and become crispy (to be used later for layering).

Sauté the chicken by adding the chicken pieces and ginger-garlic paste to the remaining onions in the pot. Cook on high heat for 5 to 7 minutes until the chicken changes color and seals in its natural juices.

Stir in the chopped tomatoes, green chilies, and all the spices listed under the 'Homemade Biryani Spice Blend' along with the salt. Sauté for 3 minutes until tomatoes start to soften.

Add the whisked yogurt and mix thoroughly. Cover the pot, lower the heat to medium-low, and let the chicken simmer in its own juices and yogurt for 15 minutes (until chicken is 90% tender).

Uncover and stir-fry on high heat (Bhunno) until the excess liquid evaporates and the oil separates from the gravy, leaving a thick, rich masala base at the bottom of the pot. Turn off the heat.

In a separate large pot, bring 5 Liters of water to a rolling boil. Add the salt, whole spices, and lemon juice. Drain the soaked rice and gently add it to the boiling water.

Boil the rice on high heat for exactly 6 to 7 minutes. The rice must be parboiled to exactly 70% cooked (it should still have a solid bite when pressed between your fingers). Drain immediately into a colander.

Assemble the layers (Dum). In your heavy-bottomed pot, spread half of the thick chicken curry. Layer half of the parboiled rice over it. Sprinkle half of the reserved crispy onions, fresh mint, and coriander.

Repeat with the remaining chicken curry and the rest of the rice. Drizzle the saffron-infused milk and Kewra water over the top. Garnish with remaining fried onions, mint, coriander, and lemon slices.

Seal the pot tightly with aluminum foil or a damp kitchen towel to trap the steam, then put the lid on. Cook on high heat for 5 minutes until steam builds up, then place an iron tawa (griddle) underneath, lower heat to minimum, and steam on Dum for 15 to 20 minutes.

Let the pot rest unopened for 10 minutes after turning off the heat. Open the lid and gently fluff the rice from the sides using a flat plate to keep the long grains from breaking. Serve piping hot on a large platter.