Recipe to make Chicken Biryani

Ingredients:

For marinating the chicken:

500g chicken pieces (bone-in or boneless, as per your preference)
1 cup yogurt (plain, unsweetened)
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 tablespoon lemon juice
Salt to taste
for the rice:

2 cups basmati rice
Water for soaking and cooking rice
4-5 cups water for cooking rice
1 bay leaf
4-5 green cardamom pods
4-5 cloves
1-inch cinnamon stick
Salt to taste
For the Biryani assembly:

2 large onions, thinly sliced
​​2-3 green chilies, slit
A handful of fresh mint leaves
A handful of fresh coriander leaves
1/4 cup fried onions (optional, for garnish)
A few saffron strands soaked in 2 tablespoons of warm milk
2 tablespoons ghee (clarified butter) or oil
1/4 cup warm milk (for soaking saffron)
1/4 cup melted ghee (for layering)
Instructions:

Marinating the chicken:

In a mixing bowl, combine all the marinade ingredients (yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt).
Add the chicken pieces to the marinade and coat them well. Cover the bowl and let it marinate for at least 30 minutes, preferably longer (up to 2 hours) in the refrigerator.
Preparing the rice:

Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes.
In a large pot, bring 4-5 cups of water to a boil. Add the soaked rice along with bay leaf, green cardamom pods, cloves, cinnamon stick, and salt.
Cook the rice until it is 70% cooked (it should still have a slight bite to it). Drain the water and set the rice aside.
Biryani assembly:

In a heavy-bottomed pot or a biryani pot, heat the ghee or oil over medium heat.
Add the sliced ​​onions and sauté until they turn golden brown and caramelized. Remove half of the fried onions and set them aside for garnish.
Layer the marinated chicken evenly over the remaining fried onions in the pot.
Layer the partially cooked rice over the chicken. Sprinkle half of the fresh mint and coriander leaves, and green chilies on top.
Drizzle the saffron-soaked milk and melted ghee over the rice. Top it with the remaining fried onions, mint, and coriander leaves.
Cover the pot with a tight-fitting lid, and if possible, seal the edges with dough or a damp cloth to trap the steam. Cook on low heat for about 20-25 minutes or until the chicken is fully cooked and the rice is tender.
Serve:

Gently fluff the Chicken Biryani with a fork, mixing the layers.
Garnish with additional fried onions, if desired.
Serve hot with raita (yogurt-based condiment) and enjoy your delicious Chicken Biryani!
Remember that Biryani is a versatile dish, and you can adjust the spice levels and ingredients to suit your taste preferences. Enjoy cooking and savoring this delightful Indian classic!