Ingredients

• Chicken & Marinade
• 1 kg chicken (medium pieces)
• 1 cup curd 
• 1 tbsp. ginger-garlic paste
• 1 tsp turmeric
• 2 tsp red chili powder
• 2 tsp biryani masala
• Salt to taste
• Juice of ½ lemon
• Handful of mint leaves & coriander (chopped)
• Rice
• 3 cups basmati rice
• Water (enough to boil)
• 4-5 cloves
• 2 cardamom
• 2 bay leaf
• 3 large onions (thinly sliced)
• 5 tbsp. oil or ghee
• 1 tsp cumin seeds
• 1 cinnamon stick

Method

• Margination of chicken 
• Mix chicken with curd, spices, salt, lemon juice, mint & coriander.
• Keep for at least 1 hour (more time = better taste).
• Cooking for rice
• Boil water with whole spices and salt.
• Add rice and cook 70% done. Drain and keep aside.
• Fry onions
• Heat oil/ghee, fry onions till golden brown. Remove half for layering.
• Cook chicken
• In the same pout in which the onions were fry and add some cumin & cinnamon.
• Add marinated chicken and cook on medium flame till chicken is tender and oil separates.
• Layering
• Spread chicken at bottom
• Add rice layer
  • Add fried onions, mint, coriander
  • Pour saffron milk (optional)
• Dum cooking
• Cover tightly and cook on low flame for 15–20 minutes and keep some hard thing on that so that it can cook well 

Serve with

• Raita (curd + onion)
• Boiled egg
• Salad