Pan-Seared Chicken Biryani with Tandoori-Spiced and mint

How to make it

1. Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the ghee in a deep pan over medium-high and roast the chicken until deeply colored.
3. Add the aromatics with the cilantro and cauliflower; cook until fragrant and just tender.
4. Build the saag sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.