Ingredients:

For the Marinade:

• 500 grams (about 1 lb) chicken, cut into pieces
• 1 cup yogurt (curd)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons vegetable oil

For the Rice:

• 2 cups basmati rice
• 4-5 cups water
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste

For the Biryani:

• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2-3 green chilies, slit lengthwise
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 2 tablespoons vegetable oil or ghee (clarified butter)
• Saffron strands soaked in 2 tablespoons warm milk (for garnish)

Instructions:

1. Marinating the Chicken:

   • In a large bowl, combine the chicken pieces with all the marinade ingredients (yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and vegetable oil). Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes, preferably longer (a few hours or overnight in the refrigerator).

2. Preparing the Rice:

   • Wash the basmati rice thoroughly and soak it in water for about 30 minutes.
   • In a large pot, bring 4-5 cups of water to a boil. Add the soaked and drained rice, green cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it’s 70-80% cooked (it should still have a slight bite to it). Drain the rice and set it aside.

3. Frying the Onions:

   • In a separate pan, heat the vegetable oil or ghee over medium heat. Add the thinly sliced onions and sauté until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnish.

4. Layering the Biryani:

   • In a heavy-bottomed pot or a large oven-safe dish, spread a layer of marinated chicken.
   • Add a layer of partially cooked rice on top of the chicken.
   • Sprinkle some chopped mint, coriander leaves, and green chilies.
   • Repeat the layers until you’ve used all the chicken and rice. Finish with a layer of fried onions.

5. Cooking the Biryani:

   • Cover the pot with a tight-fitting lid or seal it with aluminum foil to trap the steam. Cook on low heat for about 20-25 minutes, or until the chicken is cooked through and the rice is tender. You can also place a heavy pan on top of the lid to create a seal (this is called “dum cooking”).

6. Garnishing:

   • Once the biryani is done, drizzle the saffron-soaked milk on top. You can also add some ghee for extra flavor.
   • Gently fluff the biryani with a fork, being careful not to break the rice grains.

Your delicious homemade chicken biryani is ready to be served. Enjoy it with raita (yogurt sauce) or a side salad.