Directions

• Step 1

  Marinate the Chicken:
• Step 2

  Yoghurt, ginger-garlic paste, turmeric, red chilli powder, biryani masala, salt, and lemon juice should all be combined in a big bowl.
• Step 3

  Add the chicken pieces, making sure the marinade coats them thoroughly.
• Step 4

  For a minimum of one hour, cover and chill (overnight for optimal results).
• Step 5

  Prepare the Rice:
• Step 6

  After the basmati rice has been soaked, rinse it in cold water until the water is clear.
• Step 7

  Add the salt, bay leaf, cloves, cardamom, and cinnamon stick to a large pot of boiling water.
• Step 8

  When the rice is 70–80% done, add it and continue cooking it; it should remain firm.
• Step 9

  After draining, set the rice aside.
• Step 10

  Allow the onions to fry:
• Step 11

  In a deep pan, heat 3–4 tablespoons of oil or ghee.
• Step 12

  Add the sliced onions and cook, stirring, over medium heat until crispy and golden brown.
• Step 13

  The fried onions should be set aside because they will be layered.
• Step 14

  Cook the Chicken:
• Step 15

  In the same pan with remaining oil, add the marinated chicken and cook it over medium heat until its tender and fully cooked, about 15 to 20 mins.
• Step 16

  Add the chopped tomatoes and green chilies and cook until the tomatoes break down and get thick. Adjust salt as needed.
• Step 17

  Assemble the Biryani (Layering):
• Step 18

  To layer the biryani, use a pot with a hefty bottom.
• Step 19

  At the bottom of the saucepan, begin by adding a layer of the cooked chicken along with its gravy.
• Step 20

  Cover the chicken with half of the par-cooked rice.
• Step 21

  Toss the rice with a handful of fresh mint and cilantro leaves, a dash of garam spice, and some fried onions.
• Step 22

  Place the leftover chicken on top of another layer, then cover with the remaining rice.
• Step 23

  Over the top layer, drizzle the milk steeped with saffron and two tablespoons of ghee.
• Step 24

  Add extra fried onions, cilantro, and mint as garnish (optional).
• Step 25

  Dum Cooking (Steaming the Biryani):
• Step 26

  Cover the pot tightly to keep out air. If the lid isn't tight enough, you can use dough to seal the edges or cover the pot with foil before replacing the lid.
• Step 27

  To enable the flavours to seep in and the rice to finish cooking, reduce the heat to low and cook for 20 to 25 minutes. To guarantee uniform cooking and avoid direct heat, place a tawa (flat pan) underneath the pot.
• Step 28

  As an alternative, you can bake the sealed pot for 25 to 30 minutes at 180°C (350°F) in a preheated oven.
• Step 29

  Serve the Biryani:
• Step 30

  When it's finished, carefully remove the cover and use a fork to fluff the rice.
• Step 31

  Serve hot with your preferred side dish, salad, or raita (yoghurt sauce).