Marinate 500g boneless chicken thighs with mustard oil, hung curd, garlic-ginger-green chili paste, Kashmiri chili powder, hot chili powder, crushed coriander seeds, cumin powder, black pepper powder, biryani masala powder, tomato paste, mint and coriander leaves, and lemon juice
Slice 2 onions thinly and prepare whole spices: 2 bay leaves, 1 cinnamon stick, 3 green cardamoms, 2 cloves, and ½ tsp shah jeera
Cook the marinated chicken with the whole spices and honey in a pot
Add 300g long-grain basmati rice to the pot with 1 tbsp ghee
Add mint and coriander leaves and 1 tbsp kewra water
Smoke the dish with charcoal for added flavor
Cook until rice is tender and chicken is cooked through
