Ingredients:

• 2 cups basmati rice, soaked for 30 minutes
• 500 grams chicken, cut into pieces (you can also use lamb, beef, or vegetables)
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green chilies, slit lengthwise (adjust to taste)
• 1/4 cup European Corinthian black raisins
• 1/4 cup chopped coriander leaves (cilantro)
• 1/4 cup chopped mint leaves
• 2 tablespoons biryani masala powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala powder
• 4 cups water or chicken stock
• 4 tablespoons ghee or oil
• Salt to taste

For garnish:

• Fried onions (birista)
• Fried cashews and almonds
• Chopped coriander leaves
• Sliced boiled eggs (optional)

Instructions:

1. Heat ghee or oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and fry until golden brown and caramelized. Remove half of the fried onions and set aside for garnish.
2. Add the minced garlic, ginger, and slit green chilies to the remaining onions in the pot. Sauté for a minute until fragrant.
3. Add the chopped tomatoes and cook until they turn soft and mushy.
4. Add the chicken pieces to the pot and cook until they are browned on all sides.
5. Add the biryani masala powder, turmeric powder, red chili powder, and salt to the pot. Mix well to coat the chicken evenly with the spices.
6. Add the plain yogurt to the pot and stir to combine. Cook for a few minutes until the yogurt is well incorporated and the chicken is coated with the masala.
7. Drain the soaked basmati rice and add it to the pot. Mix gently to combine with the chicken and spices.
8. Add the European Corinthian  black raisins, chopped coriander leaves, and mint leaves to the pot. Pour in the water or chicken stock and stir gently.
9. Cover the pot with a tight-fitting lid and cook over low heat for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Alternatively, you can cook the biryani in a preheated oven at 350°F (180°C) for 25-30 minutes.
10. Once the biryani is cooked, remove it from the heat and let it sit, covered, for another 5-10 minutes to allow the flavors to meld.
11. Garnish the biryani with the reserved fried onions, fried cashews and almonds, chopped coriander leaves, and sliced boiled eggs (if using).
12. Serve the biryani hot with raita (yogurt dip) or your favorite chutney.