Step 1: Heat Oil and Add Whole Spices

Heat 200 gms of oil in a large cooking pot. Once hot, add 2 mace, 3 star anise, 6 green cardamoms, 2 black cardamoms, and 3 cloves.

Step 2: Add Fennel Seeds and Pepper

Add 1 spoon of fennel seeds and 1/2 spoon of pepper to the pot.

Step 3: Add Cinnamon and Bay Leaf

Add a few pieces of cinnamon and a few bay leaves to the spices in the oil.

Step 4: Sauté Ginger Garlic Paste

Add 4 spoons of ginger garlic paste and mix well. Sauté until fragrant, about 30-60 seconds.

Step 5: Add Green Chillies

Add 4 mid-sliced green chilies and mix well, sautéing for about 1 minute.

Step 6: Sauté Onions

Add 4 chopped onions and mix well. Sauté until the onions turn translucent and slightly golden brown, approximately 5-7 minutes.

Step 7: Add Mint Leaves

Add a handful of mint leaves and sauté well for about 2-3 minutes until they wilt and release their aroma.

Step 8: Add Tomatoes

Add 3 chopped tomatoes and mix well. Cook until the tomatoes soften and blend into the mixture, about 5 minutes.

Step 9: Add Chicken and Spices

Add 1.25 Kg of chicken pieces and mix thoroughly with the sautéed ingredients. Then, add 1/2 spoon of turmeric powder, 1 spoon of chili powder, 1 tablespoon of salt, 1 spoon of coriander powder, and 1 spoon of garam masala. Mix all the spices well with the chicken, ensuring it's evenly coated.

Step 10: Add Curd and Cook Chicken

Add 200 gms of curd and mix well to coat the chicken. Cover the pot with a lid and cook for 25 minutes on medium heat, allowing the chicken to cook in its juices and absorb the flavors.

Step 11: Add Basmati Rice and Water

After 25 minutes, open the lid. Add 1 Kg of pre-soaked basmati rice over the cooked chicken mixture. Pour in 4 glasses of water.

Step 12: Add Coriander Leaves and Salt

Add a handful of chopped coriander leaves. Add an additional 1 spoon of salt (adjust to taste for the rice) and mix gently to combine the rice with the chicken and spices without breaking the rice grains.

Step 13: Cook Rice

Cover the pot again and cook for 20 minutes on medium heat until the rice is almost cooked and most of the water is absorbed.

Step 14: Add Ghee and Mix

After 20 minutes, open the lid. Drizzle 200 gms of ghee over the rice and gently mix to distribute the ghee and fluff the rice.

Step 15: Dum Cooking

Place the cooking pot on an iron tawa (griddle) on low heat for 10 minutes for dum cooking. This allows the biryani to steam, and the flavors to meld together perfectly.

Step 16: Serve Biryani

After 10 minutes of dum cooking, remove the pot from heat. Open the lid and gently mix the biryani before serving. Serve the delicious Chicken Biryani hot with raita and chopped salad.

• Ensure the chicken is cooked but not overcooked before adding the rice to prevent it from becoming dry.

• Adjust the amount of green chilies and chili powder according to your preferred spice level.

• Use good quality basmati rice and soak it for at least 30 minutes to an hour for best results and fluffy grains.

• For dum cooking, ensure the lid is tightly sealed to trap the steam and flavors effectively.

• You can add potatoes or boiled eggs for extra texture and flavor.

• Mutton can be used instead of chicken for a different biryani experience.

• For a richer flavor, you can fry some onions until golden brown and use them as a garnish.