📝 Ingredients

For the Chicken Marinade:

• 800g chicken (cut into medium pieces)
• 1 cup yogurt (full-fat)
• 4 tablespoons ginger-garlic paste
• 2 green chilies, finely chopped
• 1/4 cup fresh coriander, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons red chili powder
• 1 tablespoon turmeric powder
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1/2 tablespoon garam masala powder
• 1 tablespoon lemon juice
• 2 teaspoons salt
• 1/2 teaspoon black pepper

For the Rice:

• 500g basmati rice
• 8-10 cups water
• 4-5 green cardamom pods
• 4-5 black cardamom pods
• 2 bay leaves
• 1-inch cinnamon stick
• 4-5 cloves
• 1 teaspoon cumin seeds
• 1 tablespoon salt
• 2 tablespoons ghee

For Layering:

• 4 tablespoons ghee
• 3 large onions, thinly sliced
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/4 cup fresh coriander, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons ginger, julienned
• 2 green chilies, sliced
• 1/2 cup boiled potatoes (optional)
• 1/2 cup boiled eggs (optional)

👨‍🍳 Step-by-Step Instructions

1. Marinate the Chicken: In a large bowl, combine yogurt, ginger-garlic paste, green chilies, coriander, mint, red chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, salt, and black pepper. Add chicken pieces and mix thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 hours.
2. Prepare the Rice: Soak basmati rice in water for 30 minutes. In a large pot, bring 8-10 cups of water to boil with green cardamom, black cardamom, bay leaves, cinnamon, cloves, cumin seeds, and salt. Add soaked rice and cook until 70% done (rice should still have a slight firmness). Drain immediately and set aside.
3. Prepare Fried Onions: Heat 4 tablespoons ghee in a heavy-bottomed pan. Add thinly sliced onions and fry on medium heat for 15-20 minutes, stirring frequently until deep golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Crush half of the fried onions and keep the rest whole for garnish.
4. Layer the Biryani: In a heavy-bottomed pot with a tight-fitting lid, spread half of the partially cooked rice at the bottom. Over this, spread the marinated chicken evenly. Sprinkle crushed fried onions, coriander, mint, julienned ginger, and green chilies over the chicken. Add the remaining rice on top, creating an even layer. Sprinkle remaining crushed fried onions and whole fried onions on top.
5. Dum Cooking: Cover the pot with aluminum foil, then place the lid tightly on top to seal completely. This traps the steam inside. Place the pot on high heat for 3-4 minutes until you hear a sizzling sound, then reduce heat to low and cook for 45 minutes without opening the lid.
6. Rest and Fluff: Turn off the heat and let the biryani rest for 5 minutes without opening the lid. Carefully remove the lid and foil. Using a fork, gently fluff the biryani, mixing the rice and chicken carefully.
7. Garnish and Serve: Transfer to a serving dish and garnish with remaining fried onions, fresh coriander, mint, boiled eggs, and boiled potatoes if desired. Serve hot with raita (yogurt sauce) and pickle.

💡 Chef Tips for Perfect Results

❓ Frequently Asked Questions

📊 Nutrition Information (Per Serving)