Marinate the Chicken:

In a large bowl, combine:

Vegetable oil

Garlic (minced)

Ginger (grated)

Chili peppers (chopped)

Mint (chopped)

Cilantro (chopped)

Garam masala

Cinnamon

Salt
 

Add chicken pieces and toss until well-coated in the marinade.

Marinate for at least 1 hour or up to overnight in the fridge.

Caramelize the Onions:

In a wide pot, add:

Ghee

Sliced onions

Sauté until well caramelized (15–20 minutes).

Transfer to a bowl and set aside.

Prepare the Rice:

Rinse rice under cold water in a strainer until the water runs clear.

In a pot, add:

Water

Salt

Cardamom

Cumin

Bay leaf

Bring to a boil.

Add rice and boil for 7 minutes (par-boiling).

Drain the rice, reserving 1 cup of the cooking liquid.

Brown the Chicken:

In the same pot used for caramelizing onions:

Add marinated chicken in a single layer, skin-side down.

Fry until golden brown (about 5 minutes).

Flip and fry the other side until golden.

Transfer the chicken back to the marinade bowl.

Assemble the Biryani:

Add saffron to the rice and toss to distribute.

In the pot:

Add half of the rice as the base layer.

Layer the browned chicken on top.

Add an even layer of caramelized onions.

Top with the remaining rice.

Pour the reserved 1 cup of liquid over the top.

Cook the Biryani:

Cover the pot with a lid.

Cook over medium heat for 20 minutes.

When steam escapes from the lid, reduce heat to low and continue cooking until the timer ends.

Turn off the heat and let it steam for 10 more minutes without opening the lid.

Serve:

Gently mix the Chicken Biryani.

Transfer to a serving platter.

Garnish with fresh cilantro and serve hot.