Chicken Biryani

Marinate chicken with yogurt, ginger-garlic paste, salt, and Rajesh Biryani Masala for at least 1–2 hours. Heat oil in a pan, sauté whole spices, onions, and tomatoes. Add the marinated chicken and cook until partially done. Layer cooked basmati rice over the chicken, sprinkle fried onions, saffron milk, and a little Rajesh Biryani Masala. Cover and cook on low heat (dum) for 20–25 minutes until the rice absorbs all flavours. Serve hot with raita and salad.