Ingredients

For the Chicken Marinade:

• 500g Chicken, bone-in
• 1 cup Yogurt
• 2 tbsp Ginger-garlic paste
• 1 tsp Turmeric powder
• 2 tsp Red chili powder
• 2 tsp Biryani masala powder
• Salt to taste

For the Rice & Assembly:

• 2 cups Basmati rice, soaked
• 4 tbsp Ghee or Oil
• 2 Onions, thinly sliced and fried
• 1/2 cup chopped Mint & Coriander leaves
• Pinch of Saffron soaked in milk
• Whole spices (bay leaf, cinnamon, cloves, cardamom)

Instructions

1. Marinate the chicken: Combine all ingredients for the marinade with the chicken pieces. Let it marinate for at least 1 hour, or overnight in the refrigerator.
2. Cook the rice: Par-cook the soaked basmati rice in boiling water with whole spices and salt until it is 70% cooked. Drain thoroughly.
3. Cook the chicken: In a heavy-bottomed pot, heat ghee/oil and cook the marinated chicken until it is almost cooked through.
4. Layer the Biryani: Top the cooked chicken with a layer of fried onions, mint, and coriander leaves. Spread the par-cooked rice over it evenly.
5. Drizzle the saffron-infused milk and some ghee on top of the rice.
6. Dum Cooking: Cover the pot with a tight-fitting lid. You can seal the edges with dough to trap the steam. Cook on a very low flame (dum) for 20-25 minutes.
7. Let it rest for 10 minutes before opening. Gently fluff the rice and mix the layers before serving. Serve hot with raita.