Ingredients
For the chicken marinade
750 g chicken (bone-in preferred)
1 cup plain yogurt
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp cumin powder
1 tsp garam masala
1 tsp salt
2 tbsp lemon juice
2 tbsp chopped mint leaves
2 tbsp chopped cilantro
For the rice
2 cups basmati rice
6 cups water
2 bay leaves
4 green cardamom pods
4 cloves
1-inch cinnamon stick
1 tsp salt
For the biryani
3 large onions, thinly sliced
3 tbsp oil or ghee
2 tbsp ghee (optional, for extra flavor)
A pinch of saffron soaked in 2 tbsp warm milk (or a few drops of food color)
2 tbsp chopped mint
2 tbsp chopped cilantro
Fried onions (from above)
Instructions
Marinate the chicken
Mix all the marinade ingredients with the chicken.
Cover and refrigerate for at least 1 hour (overnight is best).
Cook the rice
Wash and soak the basmati rice for 30 minutes.
Bring water to a boil with the whole spices and salt.
Add the rice and cook until it's about 70–80% done.
Drain immediately.
Fry the onions
Heat oil or ghee in a heavy-bottomed pot.
Fry the sliced onions until golden brown.
Remove half for garnishing.
Cook the chicken
Add the marinated chicken to the remaining onions.
Cook for 10–15 minutes until the chicken is nearly cooked and the gravy thickens.
Layer the biryani
Spread half the rice over the chicken.
Sprinkle mint, cilantro, fried onions, saffron milk, and a little ghee.
Add the remaining rice and repeat the toppings.
Dum (steam cook)
Cover the pot tightly with a lid (or seal with dough if desired).
Cook on very low heat for 20–25 minutes.
Let it rest for 10 minutes before opening.
Serving suggestions
Serve hot with:
Raita (yogurt with cucumber and onions)
Mirchi ka salan (spicy peanut and sesame curry)
Fresh onion and lemon wedges
Tip: For the most aromatic biryani, use aged basmati rice, bone-in chicken, fresh mint, and cook on low heat during the final steaming stage.