Step 1: Step 1: The Marinade

In a bowl, combine natural yoghurt, neutral oil, garam masala, ground cumin, chilli powder, ground turmeric, ground nutmeg, sugar, and salt. Mix well. Add the chicken pieces and coat them evenly. Cover and refrigerate for at least 5-10 minutes, but ideally for 12 hours.

Step 2: Step 2: Cooking the Chicken

Heat oil and ghee in a heavy-bottomed pot over high heat. Add the sliced onion and a pinch of salt. Cook on medium-high heat, stirring regularly, for 20 minutes until the onions are deeply browned and caramelized. Lower the heat, add a dash of water to deglaze the pot. Add bay leaves, cloves, cardamom, star anise, cinnamon stick, cumin seeds, and black peppercorns. Stir in the grated garlic and ginger and cook for 2 minutes until fragrant.

Step 3: Braise the Chicken

Add the marinated chicken with all the marinade to the pot. Cook over a low heat for 3-5 minutes, until the chicken changes color. Pour in enough water to cover the chicken by about half. Add the sliced green chilli, diced tomato, and prunes. Stir everything into the sauce, bring to a gentle simmer, place a lid on, and cook for 30 minutes, stirring occasionally.

Step 4: Step 3: The Rice

While the chicken cooks, wash 250g of basmati rice thoroughly until the water runs clear. Soak it in fresh water for 30 minutes. In a separate saucepan, add 250ml of water (equal to the weight of the rice), a pinch of salt, a splash of oil, and a squeeze of lemon juice. Drain the soaked rice and add it to the saucepan.

Step 5: Par-Cook the Rice

Place a lid on the rice pot and bring it to a boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting so it's just simmering. Cook for about 5 minutes, or until all the water has been absorbed and you can see small holes on the surface. Immediately spread the rice onto a tray to cool and stop the cooking process. The rice will only be half-cooked at this stage.

Step 6: Step 4: Assembling & Steaming (Dum)

In a clean, wide, heavy-bottomed pot, rub a little ghee or oil on the base and sides. Add half of the par-cooked rice and spread it in an even layer. Sprinkle with about 1/2 teaspoon of garam masala. Spoon all of the cooked chicken and its sauce over the rice. Top with the remaining rice, spreading it evenly. Sprinkle with another 1/2 teaspoon of garam masala.

Step 7: Final Toppings and Steaming

Steep a pinch of saffron in a shot of warm water for 5 minutes, then drizzle it over the top layer of rice. Arrange lemon slices over the surface. Cover the pot with a clean kitchen towel or a layer of foil, then place the lid on tightly to create a seal. Place the pot on medium heat for 5 minutes to build up steam (you'll see condensation on the lid). Then, reduce the heat to the absolute lowest setting and cook for 20 minutes. After 20 minutes, turn off the heat and let the biryani rest, undisturbed, for another 15 minutes.

Step 8: Prepare the Raita

While the biryani is steaming, dry toast 1/2 teaspoon of cumin seeds in a pan over high heat until fragrant. Grind the toasted seeds into a powder. In a blender, combine the ground cumin, coriander leaves, mint leaves, green chilli, garlic clove, salt, lemon juice, and natural yoghurt. Blend until you have a smooth, green sauce.

Step 9: Serve the Biryani

After resting, remove the lid and the lemon slices. Gently fluff the biryani from the sides to mix the layers. Serve hot, garnished with fresh chopped coriander and ripped mint leaves, with the cooling raita on the side.

• For the best flavor, marinate the chicken for 12 hours or overnight.

• If you can't find garam masala, it's easy to make your own and tastes much better.

• Don't rush the process of browning the onions; this step is the foundation of the dish's flavor and should take about 20 minutes.

• To make ghee, gently heat butter until the fat and buttermilk separate, simmer for a few minutes, then cool and skim off the milk solids.

• Use a heat diffuser or a cast-iron pan under your pot during the final steaming stage to ensure gentle, even cooking and prevent burning.

• If the chicken curry looks too watery after 30 minutes, simmer it with the lid off for a few minutes to thicken.