For the Rice:

• 2 cups basmati rice
• 4 cups water
• 1 bay leaf
• 2–3 cloves
• 1–2 cardamom pods
• 1 small cinnamon stick
• 1 tsp salt

For the Chicken Marinade:

• 500–700g chicken (bone-in or boneless, cut into medium pieces)
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste
• Juice of 1/2 lemon
• Handful of chopped mint and coriander leaves
• For the Gravy:
• 2 large onions, thinly sliced
• 2 medium tomatoes, chopped
• 2 tbsp oil + 1 tbsp ghee (clarified butter)
• 1 tsp cumin seeds
• Extra mint and coriander leaves
• 1/4 cup milk + a few strands of saffron (optional, for color and aroma)
• 🍳 Instructions
• 1. Prep the Rice
• Rinse basmati rice until water runs clear. Soak for 30 mins.
• Boil water with salt and whole spices. Add rice and cook until 70% done (still slightly firm).
• Drain and set aside.
• 2. Marinate the Chicken
• In a bowl, combine all marinade ingredients with chicken.
• Marinate for at least 30 minutes, or up to overnight in the fridge.
• 3. Cook the Chicken
• Heat oil and ghee in a large pot (preferably heavy-bottomed).
• Add cumin seeds, then sliced onions. Fry until golden brown.
• Add tomatoes and cook until soft.
• Add marinated chicken. Cook on medium heat for 10–15 mins until chicken is cooked and oil starts to separate.
• Add more mint and coriander if desired.
• 4. Layer the Biryani
• Remove half the chicken mixture, and spread half the cooked rice on top of the remaining chicken in the pot.
• Drizzle with some saffron milk and ghee.
• Add remaining chicken, then the rest of the rice.
• Top with more saffron milk, fried onions (optional), mint, coriander.
• 5. Dum (Steaming)
  Cover the pot with a tight lid or seal with dough.
  Cook on very low heat for 20–25 mins.
  Alternatively, place a flat pan under the pot to avoid direct flame contact.
  Rest for 10 mins before opening.
  
  🍽️ To Serve:
  Fluff gently before serving.
  Serve hot with raita, salad, or boiled eggs.