Here is a recipe for Indian Biryani:

Ingredients:
- 500g basmati rice
- 500g chicken, cut into pieces (you can also use mutton or vegetables)
- 2 medium-sized onions, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 green chilies, slit
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to your spice preference)
- 1 teaspoon biryani masala powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 4 cups water
- 4 tablespoons ghee or vegetable oil
- Salt to taste
- Saffron strands soaked in warm milk (optional)
- Fried onions for garnish

Instructions:
1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
2. Heat 2 tablespoons of ghee or oil in a large pot over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set aside for garnish.
3. In the same pot, add the ginger-garlic paste and sauté for a minute until fragrant. Add the chicken pieces and cook until they are no longer pink.
4. Add the chopped tomatoes, yogurt, turmeric powder, red chili powder, biryani masala powder, garam masala, green chilies, mint leaves, and coriander leaves. Mix well and cook for a few minutes until the tomatoes are soft and the spices are well combined.
5. Add the soaked and drained rice to the pot and gently mix it with the chicken and spices.
6. Pour in the water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed. You can also place a tight-fitting lid and seal it with aluminum foil to trap the steam and cook the rice evenly.
7. Once the rice is cooked, remove the pot from heat and let it sit covered for another 10 minutes to allow the flavors to meld.
8. Fluff the rice gently with a fork, making sure not to break the grains. Drizzle the remaining ghee or oil and the saffron milk (if using) over the rice.
9. Garnish with the reserved fried onions.
10. Serve the biryani hot with raita or a side salad.

Enjoy your homemade Indian Biryani!