Step-by-Step Instructions

1. 1.Prepare the Chicken Base

   Heat 2 tablespoons of oil and 1 tablespoon of ghee in a pan on moderate flame. Add 1 bay leaf, 3-4 cloves, 5-6 black peppercorns, 2-3 green cardamoms, and a 1-inch cinnamon stick. Then, add 2 peeled and halved potatoes and cook until they are golden brown.

2. 2.Marinate the Chicken

   In a large bowl, combine 750g chicken pieces with 1/2 cup yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1 tablespoon red chili powder, 1/2 cup fried onions, and 2 chopped tomatoes. Mix all ingredients thoroughly until the chicken is well coated.

3. 3.Cook the Chicken

   Add the marinated chicken mixture to the pan with the golden-brown potatoes and spices. Stir everything together. Pour in 1/4 cup of water, cover the pan with a lid, and cook on medium flame for 15-20 minutes until the chicken is almost done.

4. 4.Prepare the Rice

   In a separate pot, heat 1 tablespoon of ghee and 1 tablespoon of oil. Add 1 bay leaf, 2-3 green cardamoms, 1 black cardamom, 3-4 cloves, and a 1-inch cinnamon stick. Pour in 4-5 cups of water and add 1 teaspoon of salt. Bring the water to a rolling boil. Add 2 cups of washed and pre-soaked basmati rice (soaked for 15-20 minutes) to the boiling water. Stir lightly and continue cooking on high flame until the rice is about 3/4th done. Turn off the flame and drain the rice using a colander.

5. 5.Layer and Dum Cook the Biryani

   Add 2 halved boiled eggs to the almost cooked chicken in the pan. Carefully layer the drained rice evenly over the chicken and eggs in the pan, ensuring not to press the rice. Cover the pan with a lid and cook on high flame for exactly 8 minutes. After 8 minutes, reduce the flame to low and cook for another 2 minutes.

6. 6.Serve the Biryani

   After 10 minutes of dum cooking, remove the lid. Gently mix the rice and chicken from the bottom up to combine the flavors without breaking the rice grains. Serve the delicious Chicken Biryani on a plate. Garnish with fried onions, fresh mint leaves, and fresh coriander leaves before serving.