Ingredients
For the chicken marinade
800 g chicken (bone-in pieces preferred)
Salt to taste
2tbsp Ginger Garlic Paste
3 Cloves
2 - 3 Cinnamon
3 Green Cardamoms
1/2tsp Turmeric Powder
1tsp K. Red Chilli Powder
1tsp Degi Mirch
2tsp Coriander Powder
1tsp Cumin Powder
1tsp Garam Masala or 1/2tbsp Biryani Masala
1/2 cup Fried Onions (Birista)
2 - 3 Green Chilli (slitted or ground to a coarse paste)
1 cup thick yogurt (curd)
2tbsp Coriander Leaves
2tbsp Mint Leaves
Juice of ½ lemon
3tbsp Ghee
1/4 cup Oil
For the rice
2 cups Basmati rice
2.5 - 3 litres Water
2tbsp Salt
2 Bay leaves
4 Green cardamoms
4 Cloves
1 Star Anise
1 Cinnamon
1 tsp Shahi Jeera (caraway)
1tbsp Oil
1 Lemon

For layering
1/2 cup Rice Water
1tsp Kewra Water
2tbsp Fried Onions
Saffron Color
2tbsp Chopped Coriander
2 tbsp Ghee

Instructions:

Marinate the chicken
Mix all the marinade ingredients thoroughly.
Coat the chicken well.
Cover and refrigerate for at least 2 hours (overnight gives the best flavor).

Cook the rice
Wash and soak the basmati rice for 30 minutes.
Bring water to a boil with the whole spices, salt, oil, lemon. Once it starts to boil. Remove the whole spices and lemon. Discard it.
Add the rice and cook until it is 60% done (the grains should still have a firm center).
Drain immediately.

Layer the biryani
Grease a heavy-bottomed pot.
Spread the marinated chicken evenly on the bottom.
Add 1/2 cup of the rice water to the biryani gravy.
Layer the partially cooked rice over the chicken.
Top with kewra water, fried onions, coriander, saffron color, and ghee.

Dum cooking
Seal the pot tightly with silver foil and a lid.
Cook on high heat for 2 - 3 minutes.
Reduce to very low heat and cook for 30–35 minutes.
Turn off the heat and let it rest for 20 minutes before opening.

Serve
Gently mix from the bottom so the chicken and rice combine without breaking the grains.
Serve hot with raita, mirchi ka salan, or a fresh onion salad.