Ingredients

For Chicken Marinade
500g chicken (bone-in pieces preferred)
1 cup thick curd (yogurt)
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp garam masala
1 tbsp lemon juice
Salt to taste

For Rice
2 cups basmati rice (soaked for 30 minutes)
4 cups water
1 bay leaf
2 green cardamoms
4 cloves
1 small piece of cinnamon
1/2 tsp salt

For Biryani Layering & Cooking
2 medium onions, thinly sliced
2 tbsp ghee or oil
1/2 tsp saffron soaked in 2 tbsp warm milk
1/4 cup fresh coriander, chopped
1/4 cup mint leaves
1 tbsp rose water or kewra water (optional)

Step-By-Step Method

Step 1: In a large bowl, combine all marinade ingredients and coat chicken pieces well. Cover and refrigerate for at least 1 hour

Step 2: Boil 4 cups of water with whole spices and salt. Add soaked rice and cook until 70% done. Drain and set aside

Step 3: In a deep heavy-bottomed pot, heat oil or ghee. Fry sliced onions until golden and crispy. Remove half for garnishing

Step 4: In the same pot, add marinated chicken and cook for 8–10 minutes until it starts releasing oil

Step 5: Spread parboiled rice evenly over the chicken. Sprinkle fried onions, mint, coriander, saffron milk, and rose/kewra water

Step 6: Cover tightly with a lid or dough seal. Cook on low flame for 20–25 minutes (Dum method)

Step 7: Let it rest for 10 minutes. Fluff gently and serve hot with raita

Manish Tip: For a smoky restaurant-style aroma, place a hot charcoal piece in a small bowl inside the biryani pot, add a drop of ghee, and seal the pot for 5 minutes

Nutrition (Per Serving):