Ingredients

• 500g chicken, bone-in or boneless, cut into pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• Juice of half a lemon
• 2 cups basmati rice
• 4 cups water
• 3-4 green cardamom pods
• 4-5 cloves
• 1 small cinnamon stick
• 1 bay leaf
• 2 large onions, thinly sliced
• 2 large tomatoes, chopped
• 3-4 green chilies, slit
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup cooking oil or ghee
• 1/2 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional)
• 1 teaspoon biryani masala
• 2 tablespoons fried onions, for garnish (optional)

Instructions

1. 1

   In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, salt, and lemon juice.

2. 2

   Add chicken pieces, coat well, and marinate for at least 1 hour, preferably overnight in the fridge.

3. 3

   Wash basmati rice thoroughly and soak in water for 30 minutes. Drain before cooking.

4. 4

   In a large pot, bring 4 cups of water to a boil. Add green cardamom pods, cloves, cinnamon stick, and bay leaf with salt.

5. 5

   Add the drained rice and cook until about 70% cooked (it should still have a bite to it). Drain and set aside.

6. 6

   Heat oil or ghee in a large heavy-bottomed pan over medium heat.

7. 7

   Add sliced onions and sauté until golden brown, reserving some for garnish.

8. 8

   Add slit green chilies, then chopped tomatoes. Cook until tomatoes are soft and oil separates from the masala.

9. 9

   Add marinated chicken and cook until mostly cooked and the masala thickens, about 15 minutes. Add water if needed to prevent sticking.

10. 10

    Lower heat. Spread half the cooked rice over the chicken mixture in the pan.

11. 11

    Sprinkle half the mint and coriander leaves over the rice, then drizzle with half the saffron milk.

12. 12

    Add the remaining rice and repeat the layering with herbs and saffron.

13. 13

    Cover the pot tightly with a lid, sealing with aluminum foil if necessary. Cook on very low heat (dum) for 20-25 minutes.

14. 14

    Gently mix the layers just before serving. Garnish with fried onions and serve hot with raita, salad, or boiled eggs.