Step 1: Prepare the Aromatic Base

Heat 2 tbsp ghee and 2 tbsp oil in a pan. Add 2 bay leaves, 2 inch cinnamon, 10 cloves, 6 green cardamom, and a small piece of stone flower. Sauté for 2 minutes until fragrant.

Step 2: Sauté Onions and Chillies

Add 2 sliced onions, 6 slit green chillies, and 2 marati moggu to the pan. Sauté for 2-3 minutes until the onions turn translucent.

Step 3: Add Ginger Garlic Paste and Spices

Add 2 tbsp ginger garlic paste, 1 tsp kashmiri chilli powder, and 1/4 tsp turmeric powder. Mix well and cook for 1 minute until the raw smell disappears.

Step 4: Cook Tomatoes

Add 3 chopped tomatoes and salt to taste. Sauté for 2 minutes, then cover the pan and cook for 3 minutes until the tomatoes soften and release their juices.

Step 5: Add Chicken and Herbs

Add 500 gms chicken, a handful of chopped coriander leaves, and a handful of mint leaves to the pan. Mix thoroughly to combine the chicken with the masala.

Step 6: Incorporate Curd and Ground Spices

Add 1/2 cup curd, 1 tsp garam masala, and 1 tsp coriander powder. Mix everything well until the curd is fully incorporated into the chicken and masala.

Step 7: Partially Cook Chicken

Cover the pan and cook for 12-15 minutes on medium heat, allowing the chicken to cook partially and absorb the flavors from the spices and herbs.

Step 8: Add Water and Bring to Boil

Pour in 4 cups of water and bring the mixture to a rolling boil.

Step 9: Add Rice and Lemon Juice

Add 2 cups of jeera rice (which has been soaked for 30 minutes and drained) and 1 tbsp lemon juice. Gently mix to distribute the rice evenly in the liquid.

Step 10: Cook Biryani Until Done

Cover the pan tightly and cook on low heat until the rice is fully cooked, fluffy, and all the water has been absorbed. This usually takes about 15-20 minutes.

Step 11: Serve

Once cooked, fluff the biryani gently with a fork. Serve the chicken biryani hot, garnished with fresh coriander, and accompanied by boiled eggs and raita.

• Soaking the jeera rice for 30 minutes ensures even cooking and fluffy grains.

• Adjust the number of green chillies and Kashmiri chilli powder to your preferred spice level.

• Ensure the chicken is cooked partially before adding rice to prevent it from becoming overcooked and tough.

• For a vegetarian option, substitute chicken with mixed vegetables like potatoes, carrots, and green beans.

• Add a pinch of saffron soaked in warm milk for an enhanced aroma and color.

• For a richer flavor, use chicken stock instead of water.