Step 1: Prepare the Green Marinade Paste

Add blanched spinach, mint leaves, coriander leaves, green chilies, garlic, ginger, cumin, peppercorns, and lemon juice to a blender. Add a little water to help blend. Grind all ingredients to a smooth, bright green paste.

Step 2: Marinate the Chicken

In a large bowl, combine the chicken pieces with the prepared green marinade paste, 1.5 cups of yogurt, 2 teaspoons of garam masala powder, and 3/4 cup of fried onions. Mix everything thoroughly, ensuring the chicken is well coated. Marinate the chicken overnight or for at least 3 hours in the refrigerator.

Step 3: Cook the Chicken Masala

Heat 1/2 cup of oil (preferably the oil used to fry the onions) in a large pot. Add 1 bay leaf, 3 cloves, 3 green cardamoms, and 1 black cardamom. Sauté for a few seconds until fragrant. Add the marinated chicken to the pot. Add salt to taste. Cook the chicken until it is about 80-90% done, stirring occasionally.

Step 4: Prepare the Basmati Rice

Wash and soak 1 kg of good quality Basmati rice for at least 15 minutes. In a separate large pot, bring water to a rolling boil. Add 1/2 teaspoon of shahjeera, 1 bay leaf, 2-2.5 tablespoons of salt (until the water tastes salty like seawater), and 1 tablespoon of oil to the boiling water. Add the soaked rice and cook until it is 75-80% done. Drain the rice and set aside.

Step 5: Layer the Biryani

In a large, heavy-bottomed pot, spread a layer of the cooked chicken masala at the bottom. Top with a layer of the partially cooked basmati rice. Add another layer of chicken pieces with masala, followed by another layer of rice. Repeat until all chicken and rice are used, ending with a layer of rice on top. Make several holes in the rice layer with the back of a ladle to allow steam to escape.

Step 6: Add Toppings and Dum Cook

Drizzle 1 tablespoon of ghee (or the remaining fried onion oil) over the top rice layer. Pour the saffron milk evenly over the rice. Sprinkle the remaining fried onions on top. Close the lid tightly and dum cook on a low flame for about 10-15 minutes, or until steam comes up and the rice is completely cooked and fluffy.

Step 7: Perform Koyla Dum (Smoking)

Once the biryani is cooked, heat a piece of charcoal until it's red hot. Place the hot charcoal in a small, foil-lined cup or directly on a small piece of foil in the center of the biryani. Pour 1 teaspoon of oil or ghee over the charcoal to create smoke. Immediately close the lid tightly to trap the smoke and infuse the biryani with a smoky flavor. Let it sit for 5-10 minutes.

Step 8: Serve the Biryani

Carefully remove the charcoal cup. Gently mix the biryani from the sides to combine the chicken masala and rice. Serve the Hariyali Murgh Biryani hot with your favorite raita and a fresh salad.

• Blanching spinach helps retain its bright green color in the marinade.

• Marinating the chicken overnight or for at least 3 hours ensures maximum flavor absorption.

• The rice water should be as salty as seawater for perfectly seasoned rice.

• Adding oil to the rice while boiling prevents it from clumping together.

• The 'koyla dum' step is crucial for imparting a unique smoky flavor to the biryani; do not skip it.

• This green marinade can also be used for Hariyali Chicken Kebab.

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