Step-by-Step Instructions

1. 1.Marinate the Chicken

   Clean the chicken pieces thoroughly. In a bowl, add chicken, ginger-garlic paste, salt, turmeric powder, chili powder, garam masala, chicken masala, yogurt, and lemon juice. Mix everything well until the chicken is evenly coated. Add fresh coriander and mint leaves, mix again, cover, and let it marinate for at least 30 minutes.

2. 2.Prepare Rice for Biryani

   While the chicken marinates, prepare the rice. In a large pot, bring water to a rolling boil. Add whole garam masala (bay leaves, star anise, cinnamon, cardamom, cloves, cumin seeds), a handful of coriander and mint leaves, ghee, and salt. Once the water is boiling, add the washed and soaked basmati rice. Cook the rice until it is 70-80% done, ensuring it's not fully cooked to prevent mushiness later.

3. 3.Cook the Chicken Gravy Base

   In a large pot or handi, heat cooking oil and ghee. Add the whole garam masala (bay leaf, star anise, cinnamon, cardamom, cloves, cumin seeds) and green chilies. Sauté for a few seconds until fragrant. Add the sliced onions and fry until they turn golden brown. Then, add ginger-garlic paste and sauté until the raw smell disappears. Add the diced tomatoes and cook until they soften.

4. 4.Add Marinated Chicken to Gravy

   To the cooked gravy base, add biryani masala, fresh coriander, and mint leaves. Mix well. Now, add the marinated chicken pieces to the pot. Stir to combine the chicken with the gravy. Cover the pot and cook on medium heat for 10-15 minutes, or until the chicken is tender and the gravy has thickened.

5. 5.Layer and Dum Cook the Biryani

   Once the chicken is cooked, start layering the biryani. First, spread a layer of the partially cooked basmati rice over the chicken gravy. Drizzle some turmeric milk (turmeric mixed in milk) over the rice for color. Sprinkle fresh mint and coriander leaves. Add another layer of rice, followed by more turmeric milk, mint, and coriander. Cover the pot tightly and dum cook on low heat for 10 minutes to allow the flavors to meld and the rice to finish cooking.

6. 6.Serve Hot

   After 10 minutes, turn off the heat and let the biryani rest for a few minutes before opening the lid. Gently mix the biryani from the bottom up to combine the chicken and rice. Serve the hot chicken biryani with sliced onions and a lemon wedge.