Cooking this dish is like painting a memory, layer by layer. Here’s how to bring it to life:

1. Rinse the basmati rice in cold water until the water runs clear, then soak it for about 30 minutes. Drain and set aside.
2. In a large pot or Dutch oven, heat the ghee over medium heat. Add the sliced onions and cook until golden brown. This step always reminds me of my mum’s gentle patience as she stirred, her stories unfolding with the aroma.
3. Add the garlic, ginger, cumin seeds, and all the whole spices (cinnamon stick, cardamom pods, cloves, bay leaf). Sauté for 2-3 minutes until fragrant.
4. Stir in the turmeric, garam masala, coriander powder, and chili powder. Cook for another minute, then add the chicken pieces, stirring to coat them well with the spices.
5. Pour in the yogurt, season with salt, and cook until the chicken is no longer pink on the outside.
6. Add the drained rice and chicken broth to the pot. Stir gently to combine everything without breaking the rice grains.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 20-25 minutes, or until the rice is fully cooked and has absorbed all the liquid. This is when the magic truly happens, as the flavors meld together beautifully.
8. If using saffron, drizzle the saffron milk over the top, cover again, and let it sit off the heat for 5 minutes.
9. Fluff the biryani with a fork, serve garnished with fresh cilantro, and enjoy the symphony of flavors.