Chicken Biryani

Soak rice in cold water 30 minutes, then drain well.

Heat ghee in a pot and sauté sliced onions until deep golden.

Add chicken pieces and cook until lightly browned outside.

Mix in chopped tomatoes, yogurt, and masala until fragrant.

Cover and simmer until chicken is tender and saucy.

Boil rice in salted water until mostly cooked, then drain.

Spread rice evenly over the chicken mixture.

Soak saffron in hot water and drizzle over rice.

Cover tightly and cook on very low heat until fluffy.

Rest 10 minutes, fluff gently, and serve hot.