Ingredients:

  • 1 kg (2.2 lbs) bone-in, skin-on chicken pieces
  • 200g (7 oz) Plain Yoghurt (Greek yoghurt)
  • 2 tbsp Ginger-Garlic Paste
  • 1 tbsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tbsp Garam Masala
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Saffron strands, soaked in 2 tbsp warm milk
  • 2 tbsp Lemon Juice
  • 2 tbsp Vegetable Oil
  • Salt to taste
  • 500g (1.1 lbs) Basmati Rice, rinsed
  • 8 cups (1.9 litres / 64 fl oz) Water
  • 2 Bay Leaves
  • 4-5 Green Cardamom pods
  • 4-5 Cloves
  • 1 inch Cinnamon Stick
  • 2 tbsp Salt
  • 1 tbsp Ghee (or vegetable oil)
  • 2 large Onions, thinly sliced
  • 4 tbsp Vegetable Oil
  • 1/2 cup Fresh Mint Leaves, chopped
  • 1/2 cup Fresh Coriander Leaves, chopped
  • 2-3 Green Chilies, slit lengthwise
  • 1/4 cup Ghee (or vegetable oil)
  • 1/4 cup Milk, with a pinch of saffron strands
  • 1/4 cup Fried Onions (optional)
  • Salt to taste

Instructions:

  1. Marinate the Chicken: Combine all marinade ingredients in a large bowl. Coat the chicken thoroughly and refrigerate for at least 30 minutes (longer is better – up to overnight).
  2. Parboil the Rice: In a large saucepan, bring water to a rolling boil with bay leaves, cardamom, cloves, cinnamon, and salt. Add rinsed basmati rice and cook until about 70% cooked. Drain the rice immediately and spread it on a baking sheet to cool slightly.
  3. Caramelize the Onions: Heat vegetable oil in a skillet. Add sliced onions and cook over medium heat, stirring frequently, until golden brown and caramelized. Remove from heat.
  4. Layer the Biryani: In the heavy-bottomed pot, spread a thin layer of caramelized onions. Add half of the parboiled rice. Arrange marinated chicken pieces evenly over the rice. Sprinkle with chopped mint, coriander, and green chilies. Add remaining rice on top. Drizzle with the remaining caramelized onions, ghee, and saffron milk (if using).
  5. Dum Cooking (Sealing and Steaming): Cover the pot with a tight-fitting lid. Seal the edges of the lid with dough or heavy-duty foil to prevent steam from escaping. Cook over low heat for 45-50 minutes. Do NOT lift the lid during this time!
  6. Rest and Serve: Turn off the heat and let the biryani rest for 10-15 minutes with the lid still on. Gently fluff the rice with a fork before serving. Garnish with fried onions (if using).