Step 1: Marinate the Chicken

In a large bowl, take the washed chicken pieces. Add red chilli powder, salt, turmeric powder, coriander powder, biryani masala, garam masala, and cumin powder. Then, add ginger-garlic paste, curd, a handful of fried onions, and oil. Mix everything thoroughly with your hands to ensure all chicken pieces are well-coated. Finally, add slit green chillies, fresh mint and coriander leaves, and the juice of half a lemon. Mix again and set aside to marinate for at least 30 minutes.

Step 2: Partially Cook the Chicken

Place the bowl with the marinated chicken on the stove. Cook on a low flame for 10-15 minutes. The chicken will release water and form a gravy. Cook until the chicken is about 50% done.

Step 3: Prepare Water for Rice

In a large pot, bring water to a boil. Add salt, whole spices (bay leaf, star anise, cinnamon, cloves, cardamom, shahi jeera), a small amount of ginger-garlic paste, mint leaves, coriander leaves, and a few drops of oil. Let the water come to a rolling boil so the flavors infuse into it.

Step 4: Cook the Rice

Add the pre-soaked and drained basmati rice to the boiling water. Stir gently once and cook for 3-4 minutes, or until the rice is 70% cooked. Immediately drain the rice in a colander, making sure to save about one tea glass of the starchy water for later use.

Step 5: Layer the Biryani

Take the pot with the partially cooked chicken. Spread the 70% cooked rice evenly over the chicken to form a layer. Pour the reserved starchy rice water over the rice. Garnish the top with the remaining fried onions, ghee, fresh coriander, and mint leaves. For color, drizzle a little water mixed with turmeric powder over the rice.

Step 6: Dum Cooking

Cover the pot tightly with aluminum foil to trap the steam completely. Place a lid over the foil and put a heavy object on top to secure it. Cook on a medium flame for 15-20 minutes. After the cooking time is over, turn off the heat and let the biryani rest, undisturbed, for another 15-20 minutes.

Step 7: Serve

After the resting period, carefully remove the heavy object, lid, and foil. Gently fluff the biryani from the sides using a spoon or spatula, mixing the layers slightly. Serve the hot and aromatic chicken biryani with sliced onions and a lemon wedge.

• Marinate the chicken for at least 30 minutes for better flavor.

• Cook the rice only to 70% doneness to prevent it from getting mushy during dum cooking.

• Use fresh ginger-garlic paste for the best taste.

• Let the biryani rest for 15-20 minutes after dum cooking before opening the lid to allow flavors to settle.