Ingredients

For Marination:

• 500g chicken (bone-in, cut into pieces)
• ½ cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon salt
• 1 green chili (chopped)
• Juice of half a lemon
• 1 tablespoon oil

For Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 6 cups water
• 1 bay leaf
• 2 green cardamoms
• 1 black cardamom
• 1 cinnamon stick
• 3 cloves
• 1 teaspoon salt

For Biryani Layers:

• 2 tablespoons oil or ghee
• 1 large onion (sliced)
• 1 teaspoon cumin seeds
• 1 tomato (chopped)
• ¼ cup chopped coriander leaves
• ¼ cup chopped mint leaves
• ½ teaspoon garam masala
• 1 teaspoon saffron (soaked in 2 tablespoons warm milk)
• 1 tablespoon melted butter or ghee

Instructions

Step 1: Marinate the Chicken

1. In a bowl, mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, cumin powder, salt, green chili, lemon juice, and oil.
2. Cover and marinate for at least 1 hour (preferably overnight for better flavor).

Step 2: Cook the Rice

1. Boil 6 cups of water with bay leaf, cardamoms, cinnamon, cloves, and salt.
2. Add soaked rice and cook until 70% done (the grains should still have a slight bite).
3. Drain and set aside.

Step 3: Prepare the Chicken Masala

1. Heat oil or ghee in a large pan. Add cumin seeds and sliced onions. Sauté until golden brown.
2. Add chopped tomatoes and cook until soft.
3. Add the marinated chicken and cook until the oil separates and chicken is tender.

Step 4: Layering the Biryani

1. In a large pot, spread a layer of chicken masala.
2. Add a layer of partially cooked rice on top.
3. Sprinkle chopped coriander, mint leaves, garam masala, saffron milk, and melted butter/ghee.
4. Repeat layering if needed.

Step 5: Dum Cooking (Steaming)

1. Cover the pot tightly with a lid (seal edges with dough for extra authenticity).
2. Cook on low heat for 15-20 minutes to let the flavors blend.

Step 6: Serve

• Gently fluff the rice and serve hot with raita or salad.