Instructions:
1. In a pot, bring 2 cups of water to a boil. Add the soaked Dehradun rice and cook until the rice is about 80% done. Drain and set aside.
2. In a large pan or pressure cooker, heat oil or ghee. Add bay leaf, cardamoms, peppercorns, and cinnamon stick, letting them splutter.
3. Add sliced onions and cook until golden brown. Add ginger-garlic paste and cook until fragrant.
4. Add chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes soften and the oil begins to separate.
5. Stir in yogurt and garam masala, then add the chicken pieces. Cook the chicken for 7-10 minutes until it’s fully cooked and coated with the spices.
6. Layer the partially cooked Dehradun rice on top of the chicken mixture. Sprinkle saffron milk (if using) and chopped mint and coriander leaves over the rice.
7. Cover the pan with a tight lid and cook on low heat for 15 minutes, allowing the flavors to meld together.
8. Gently fluff the biryani before serving.

Serving Suggestions: Serve Dehradun rice chicken biryani with a side of raita, pickle, or a fresh salad for a complete and satisfying meal.