Step 1: Prepare Garlic Ginger Paste

Add ginger to a mortar and grind it. Then add garlic cloves and continue grinding until a smooth paste is formed. Transfer the paste to a bowl.

Step 2: Marinate the Chicken

Place chicken pieces in a large pot. Add salt powder, chili powder, turmeric powder, garlic ginger paste, coconut oil, and curd. Squeeze fresh lime juice over the chicken. Mix all ingredients thoroughly by hand, ensuring each piece is well coated. Cover the pot and let the chicken marinate for 30 minutes.

Step 3: Soak Basmati Rice

Pour basmati rice into a large bowl. Add water, gently wash the rice, then drain the cloudy water. Add fresh water to cover the rice and let it soak for 20 minutes.

Step 4: Prepare Biryani Powder

Heat a large pan over fire. Add coriander seeds, fennel seeds, cumin seeds, black pepper, cinnamon sticks, dried chilies, curry leaves, pandan leaves, cardamom, and cloves. Roast the spices until fragrant. Transfer the roasted spices to a grinding stone and grind them into a fine powder. Add turmeric powder, chili powder, and salt powder to the ground spices and mix well.

Step 5: Prepare Vegetables for Gravy

Wash and slice the onions. Slice the green chilies. Chop the tomatoes. Pluck fresh coriander and mint leaves.

Step 6: Cook Biryani Gravy Base

Heat ghee oil and coconut oil in a large pot over fire. Add sliced onions and sauté until translucent. Add green chilies and chopped tomatoes, cooking until they soften. Stir in coriander leaves and mint leaves. Add the prepared biryani powder and mix well, cooking until the oil separates from the mixture.

Step 7: Add Marinated Chicken

Add the marinated chicken to the gravy base. Stir well to combine all ingredients. Cover the pot and let the chicken cook until tender and the gravy thickens.

Step 8: Cook the Biryani Rice

Drain the soaked basmati rice and add it to the cooked chicken gravy. Add enough water to cover the rice. Add cardamom, cloves, cinnamon, curry leaves, salt powder, and coconut oil. Stir gently to combine. Cover the pot and cook until the rice is fluffy and all the water has been absorbed.

Step 9: Prepare Minchi Sambol

Pluck fresh mint leaves and wash them. On a grinding stone, grind mint leaves, ginger, garlic, green chilies, red onion, black pepper powder, and salt powder. Add scraped coconut and lime juice, then grind until a coarse green paste is formed. Transfer to a serving bowl.

Step 10: Prepare Tomato Sambol

Slice red onions, chop green chilies, and slice tomatoes. Combine them in a bowl. Add lime juice, salt powder, and black pepper powder. Mix well by hand.

Step 11: Fry Eggs

Boil eggs until cooked. Peel the eggs. Heat coconut oil in a pan and fry the boiled eggs until golden brown on all sides. Remove and set aside.

Step 12: Serve Chicken Biryani

Serve the hot chicken biryani in a traditional clay pot or plate. Garnish with fried eggs, pineapple slices, minchi sambol, and tomato sambol. Enjoy!

• Marinating the chicken for at least 30 minutes ensures it absorbs all the flavors and cooks tenderly.

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

• Using a traditional grinding stone for the biryani powder enhances the aroma and flavor of the spices.

• Soaking the basmati rice for 20 minutes before cooking helps achieve perfectly fluffy and separate grains.

• For a vegetarian option, replace chicken with paneer or mixed vegetables.

• Add saffron soaked in warm milk for a richer color and aroma in the rice.