Ingredients:

For marinating the chicken:

• 500g chicken pieces
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp each: turmeric, coriander powder
• Salt, red chili powder to taste
• Juice of 1 lemon

For rice:

• 2 cups basmati rice, soaked
• Salt, whole spices (cardamom, cinnamon,cloves, bay leaf)

For assembling:

• 2 onions, sliced
• 1/2 cup each: mint, coriander leaves
• 4 tbsp ghee or oil
• 1 tsp cumin seeds
• Saffron soaked in milk
• Fried onions for garnish

Instructions:

1. Marinate chicken: Mix chicken with yogurt, ginger-garlic paste, turmeric, salt, red chili powder, and lemon juice. Marinate for at least 2 hours.
2. Cook rice: Boil soaked rice with salt and whole spices until 70-80% done. Drain and set aside.
3. Prepare onions: Fry sliced onions in ghee/oil until golden. Add cumin seeds, coriander seeds, and cloves. Sauté until fragrant.
4. Cook chicken: Add marinated chicken to the pan. Cook partially until the marinade thickens.
5. Layer biryani: In a heavy-bottomed pot, layer rice and chicken alternately. Top each layer with mint and coriander leaves.
6. Finish assembling: Drizzle saffron milk over the layers. Cover tightly and cook on low heat for 20-25 minutes.
7. Garnish and serve: Garnish biryani with fried onions before serving. Enjoy hot!