- ½ kg (1.1 lbs) chicken ((skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs or mix of all))
- 3 tablespoons plain yogurt ((curd or dahi))
- 1¼ tablespoons ginger garlic paste ((1 inch ginger & 4 garlic cloves crushed))
- ½ to ¾ teaspoon salt ((adjust to tase))
- ¼ teaspoon turmeric
- ½ to 1 teaspoon red chilli powder ((or paprika) (use less spicy variety))
- ½ to 1 tablespoon garam masala ((or biryani masala) (Refer notes))
- 1 tablespoon Lemon juice ((optional))
- 1 bay leaf ((tej patta))
- 4 green cardamoms ((choti elaichi))
- 6 cloves ((lavang))
- 1 inch cinnamon ((dalchini))
- 1 star anise ((chakri phool ))
- ¾ teaspoon shahi jeera ((caraway seeds) (substitute with cumin))
- 1 strand mace ((javitri))
- 2 cups basmati rice ((aged rice only))
- 2 tablespoon ghee (or Oil)
- 1 large onion (sliced thinly)
- ¼ to ½ cup mint leaves (chopped fine (about 15 leaves))
- 1 green chili ((slit or chopped))
- ¼ cup plain yogurt ((Indian curd))
- ¼ to ½ teaspoon red chili powder ((optional, for heat))
- 1 teaspoon garam masala ((or biryani masala))
- 3 cups water ((3½ cups for pot) (refer notes, more if needed ))
- ¾ teaspoon salt ((to stir in water))
- 2 tablespoon fried onions ((optional))
- 1 pinch saffron ((optional)(soaked in 2 tbsps hot milk))
- To a bowl, add yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice & red chili powder.
- Mix up well and taste the marinade. Add more salt and spice if needed.
- Make slits on the chicken pieces. Add it to the marinade & mix well. Cover and set aside for 1 hour to overnight.
- Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.
