Step-by-Step Instructions

1. 1.Marinate Chicken

   In a large bowl, combine chicken pieces with 1.5 tsp salt, 2 tbsp red chili powder, 3 tbsp ginger-garlic paste, and 1 cup yogurt. Mix well with your hands to ensure all chicken pieces are thoroughly coated. Set aside to marinate.

2. 2.Prepare Biryani Base

   Heat 1/2 cup oil in a large, heavy-bottomed pot. Add the whole spices: 5 cardamom pods, 8 cloves, 2 star anise, 2 mace blades, and 2 (1-inch) cinnamon sticks. Sauté for about 30 seconds until they become fragrant.

3. 3.Sauté Aromatics

   Add 3 large thinly sliced onions and 5 slit green chilies to the pot. Sauté for 8-10 minutes, stirring occasionally, until the onions turn translucent and light golden brown.

4. 4.Add Green Paste & Mint

   Add 1/2 cup of green paste (made from coriander, mint, and green chilies) and 1/4 cup chopped fresh mint leaves to the pot. Sauté for 2-3 minutes until the raw smell of the paste disappears.

5. 5.Add Water and Salt

   Pour 6 cups of water into the pot and add 2 tbsp salt. Bring the water to a rolling boil.

6. 6.Add Rice

   Carefully add the 2 cups of pre-soaked basmati rice to the boiling water. Stir gently to distribute the rice evenly.

7. 7.Add Marinated Chicken

   Place the marinated chicken pieces on top of the rice and water mixture. Gently spread them out.

8. 8.Layer and Cover for Dum

   Gently mix the chicken and rice once. Cover the pot tightly with a lid to trap the steam. If your lid is not tight, you can seal it with dough.

9. 9.Dum Cook Biryani

   Cook the biryani on low heat for 20-25 minutes. This 'dum' cooking method allows the flavors to meld and the rice to cook perfectly.

10. 10.Add Finishing Touches

    Once cooked, open the lid. Drizzle the orange food color (or saffron milk) and 2 tbsp ghee over the biryani. Sprinkle 1/2 cup of fried onions on top.

11. 11.Serve

    Gently mix the biryani from the bottom up before serving to combine all the layers and flavors. Serve hot with raita or salad.