Mughlai Chicken Biryani with Saffron-Infused Basmati

Marinate the chicken breast cubes in a mixture of ginger, garlic, yogurt, and toasted whole spices (cardamom, cloves, and cinnamon) for at least 30 minutes.

In a heavy-bottomed pot, sear the chicken over medium-high heat until just golden.

Add a splash of water and cover, letting the chicken braise in its own juices until tender.

Fold in the cooked basmati rice and fresh spinach, allowing the residual heat to wilt the greens and steam the rice until fragrant.

Finish with a pinch of saffron threads bloomed in warm milk and a garnish of fresh cilantro and mint.

Serve hot, ensuring a mix of the spiced chicken juices and saffron-tinted rice on every plate.