Chicken Biryani

1. In a dry pan over medium heat, toast the whole spices until fragrant.

2. Transfer the toasted spices to a mortar and grind them into a powder with a pestle.

3. In a large bowl, combine the chicken legs with grated ginger, grated garlic, and yogurt.

4. Add the freshly ground spice mix to the chicken and mix thoroughly until all pieces are coated. Set aside to marinate.

5. Thinly slice the onion.

6. Par-boil the basmati rice in water with some whole spices until it's about 70% cooked. Drain the rice.

7. In a heavy-bottomed pot or dutch oven, melt some ghee.

8. Add a layer of the marinated chicken to the pot.

9. Top the chicken with a layer of fried onions and chopped fresh herbs.

10. Add half of the par-boiled rice over the chicken.

11. Add another layer of herbs and fried onions.

12. Add the remaining rice to form the top layer.

13. Garnish the top layer with more fresh herbs, a splash of milk, and melted ghee.

14. Cover the pot with a lid, sealing it with a cloth to trap the steam, and cook on low heat for about 25-30 minutes.

15. Once cooked, gently fluff and mix the layers from the bottom up.

16. Serve hot, garnished with chopped spring onions.