Classic Chicken Biryani

Marinating Chicken 1. In a bowl, mix yogurt, ginger garlic paste, chili powder, turmeric powder, cumin powder, and salt. 2. Add the chicken pieces to the marinade, coat well, cover, and refrigerate for at least 1 hour.

Preparing Rice 1. Rinse basmati rice until the water runs clear. 2. In a pot, bring water to a boil and add rice, bay leaf, cardamom, cloves, cinnamon, and salt. 3. Cook the rice until it's 70% done, then drain and keep aside.

Making Biryani Masala 1. Heat ghee/oil in a pan, add cumin seeds, fennel seeds, and onions. Saute until onions are golden brown. 2. Add green chilies, tomatoes, mint leaves, coriander leaves, garam masala, and cook until the oil separates.

Assembling Biryani 1. In a heavy-bottomed pan, spread a layer of chicken at the bottom. 2. Layer half of the partially cooked rice over the chicken. 3. Sprinkle some fried onions, mint leaves, and coriander leaves on top. 4. Drizzle some ghee and half of the saffron milk mixture. 5. Repeat the layering and top with the remaining saffron milk mixture. 6. Cover the pan with a tight lid and cook on low heat for 20-25 minutes. 7. Serve hot with raita and lemon wedges.