1. Prepare Fried Onions
- Thinly slice a large onion and fry in oil until golden brown, stirring frequently.
- Drain on paper towels and set aside. Reserve the flavored oil.
Tip: Avoid over-frying as they can turn bitter.
2. Marinate the Chicken
- In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, biryani masala, cardamom powder, lemon juice, salt, and slit chilies.
- Add chicken, coat it well, and marinate for at least 2 hours (or overnight for deeper flavor).
Tip: The marinade should stick to the chicken.
3. Cook the Rice
- Rinse the basmati rice thoroughly and soak for 30 minutes.
- Boil water in a large pot with salt, oil, and whole spices.
- Add soaked rice and cook until 70–75% done—soft outside but firm inside.
- Drain using a colander and set aside.
4. Assemble the Biryani
- In a heavy-bottomed pot or Dutch oven, evenly spread the marinated chicken at the bottom.
- Drizzle 2 tbsp of reserved onion oil over the chicken.
- Add a layer of fried onions, half the mint, and half the coriander.
- Spread partially cooked rice on top in an even layer.
- Drizzle saffron milk, ghee, and top with remaining fried onions, mint, and coriander.
Important: Do not press the layers down.
5. Dum Cooking (Steaming)
- Cover the pot with a clean kitchen towel or aluminum foil and seal with a tight-fitting lid.
- Cook on medium-high heat for 10 minutes to build steam, then reduce heat to low and cook for another 15–20 minutes.
- Let it rest off the heat for 20 minutes before serving.