Step-by-Step Instructions

1. 1.Prepare Green Masala Paste

   Add 1 cup of fresh coriander leaves, 1 cup of fresh mint leaves, a piece of chopped ginger, 3 large cloves of chopped garlic, and 1 chopped green chilli to a mixer jar. Add a little water and grind everything to a nice, fine paste.

2. 2.Marinate Chicken

   In a bowl, combine 1/2 kg of washed and cleaned chicken pieces with 1 teaspoon of salt, the juice of half a lemon, and the prepared green masala paste. Mix everything well to ensure the chicken pieces are evenly coated. Let it marinate for about 15 minutes.

3. 3.Sauté Whole Spices and Onions

   Heat a wide kadai (pot) and add 1 tablespoon of oil and 2 tablespoons of ghee. Once hot, add the whole spices: cinnamon, cloves, cardamom, bay leaf, star anise, and mace. Sauté until they release a nice, mild aroma. Then, add 2 large thinly sliced onions and sauté until they turn a lovely golden brown color.

4. 4.Add Ginger Garlic Paste and Marinated Chicken

   Add 1 teaspoon of ginger garlic paste to the sautéed onions and mix well. Next, add the marinated chicken pieces to the kadai and mix everything thoroughly.

5. 5.Cook Chicken with Spices

   Cook the chicken on high flame for about 5 minutes. Reduce the flame to medium. Add 1/4 teaspoon of turmeric powder, 1 teaspoon of Kashmiri chilli powder, 1 teaspoon of pepper powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, and 1 additional teaspoon of salt. Mix all the spices well with the chicken and cook until the oil separates and the masala thickens. Add 1 cup of water and gently mix. Close the kadai with a lid and cook the chicken for about 10 minutes on medium flame.

6. 6.Add Coconut Milk and Rice

   After 10 minutes, open the lid and remove the bay leaf. Add 2 cups of diluted coconut milk to the chicken and gently mix. Maintain the flame on medium. Once it begins to heat up, gently add the 1 cup of basmati rice (soaked for 30 minutes), spreading it evenly over the chicken and gravy. Gently mix the basmati rice along with the gravy.

7. 7.Cook Biryani

   Close the kadai with a lid, ensuring the vent is sealed (if applicable), and cook for about 20 minutes on medium flame. After 20 minutes, turn off the stove and leave the biryani in dum (covered) for another 15 minutes before opening the lid.

8. 8.Serve

   Open the lid, fluff the perfectly cooked rice, and serve this delicious chicken biryani hot with a simple onion raita or any side dish of your choice.