Creating Authentic Chicken Biryani can be straightforward if you follow these simple steps:

Wash the basmati rice under cold water until the water runs clear. Soak for 30 minutes.

Marinate the Chicken: In a bowl, combine chicken pieces, yogurt, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, and salt. Mix well and let it marinate for 30 minutes.

Cook the Onions: In a large pot, heat oil or ghee over medium heat. Add sliced onions and sauté until golden brown. Reserve some for garnishing.

Add Tomatoes: Incorporate chopped tomatoes into the pot. Cook until soft.

Cook the Chicken: Add the marinated chicken to the pot. Cook until the chicken is no longer pink and the oil separates from the mixture.

Incorporate Spices: Add cardamom pods, cloves, bay leaves, and cinnamon stick to the chicken mixture. Stir well.

Add Water: Pour in enough water to cover the chicken. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

Cook the Rice: While the chicken simmers, bring a separate pot of water to a boil. Add soaked rice and cook until it’s 70% done. Drain and set aside.

Layer the Biryani: In the pot with chicken, layer the partially cooked rice evenly. Top with reserved fried onions, fresh mint, and cilantro.

Final Steam: Cover the pot with a lid and cook on low heat for about 20-25 minutes, allowing the flavors to marry.

Serve: Once done, gently fluff the biryani with a fork. Serve hot with raita or a salad.