Instructions for Biryani:

1. Rinse the red rice and soak in water for 30 minutes. Drain and set aside.

2. Marinate the chicken with yogurt, ginger-garlic paste, mint, coriander leaves, turmeric, red chili powder, and a pinch of salt. Let it marinate for at least 30 minutes.

3. In a non-stick pan, heat olive oil over medium heat. Add cumin seeds and sauté until fragrant.

4. Add the chopped onion and green chili, cook until onions are translucent.

5. Add the marinated chicken and cook until it’s almost done.

6. Stir in diced tomatoes and cook until they break down.

7. Sprinkle garam masala, fresh mint, coriander leaves, and soaked saffron water. Adjust salt to taste.

8. In a separate pot, bring water to a boil and add the soaked red rice. Cook until 80% done, then drain any excess water.

9. Layer the partially cooked red rice over the chicken mixture.

10. Top with the dried lemon and cover the pan with a tight lid. Cook on low heat for 10-15 minutes until the rice is fully cooked.

11. Fluff the rice gently with a fork before serving.

Instructions for Raita.

1. Mix yogurt, cucumber, herbs, and spices.

2. Garnish with mint and cumin before serving.