Perfect Chicken Biryani Recipe || How to make Layered Biryani

Chicken Biryani Recipe (2 kg Chicken + 5 Glasses Basmati Rice) Ingredients Chicken Marinade 2 kg chicken 2½ cups plain yogurt 3 tbsp ginger-garlic paste 2 tsp turmeric powder 3 tbsp red chili powder (adjust to taste) 2 tbsp coriander powder 1 tbsp cumin powder 2 tbsp garam masala Salt (about 2½–3 tsp, or to taste) 3 tbsp lemon juice Rice 5 glasses basmati rice (about 1 kg) Water for boiling 4 bay leaves 8 green cardamoms 8 cloves 2 cinnamon sticks 2 tbsp salt (for boiling water) Other Ingredients 5 large onions, thinly sliced 4 medium tomatoes, chopped 1 cup cooking oil or ½ cup oil + ½ cup ghee 6–8 green chilies, slit 1 cup chopped fresh coriander 1 cup chopped fresh mint ½ tsp saffron soaked in ¼ cup warm milk (or a few drops of yellow/orange food color mixed in milk) 2 tbsp biryani masala (optional, for extra flavor) Method 1. Marinate the Chicken Mix the yogurt, ginger-garlic paste, turmeric, chili powder, coriander powder, cumin powder, garam masala, salt, and lemon juice. Coat the chicken well and marinate for at least 1–2 hours (overnight is best). 2. Cook the Rice Wash and soak the rice for 30 minutes. Boil plenty of water with whole spices and salt. Cook the rice until it is 70–80% done. Drain immediately. 3. Prepare the Chicken Heat the oil/ghee in a large pot. Fry the onions until golden brown. Remove about one-third for garnish. Add tomatoes and green chilies, and cook until soft. Add the marinated chicken and cook for 15–20 minutes, until the chicken is nearly cooked and the gravy has thickened. Stir in half of the mint and coriander. 4. Layer the Biryani Spread half the rice over the chicken. Sprinkle some fried onions, mint, coriander, and saffron milk. Add the remaining rice. Top with the remaining fried onions, mint, coriander, saffron milk, and biryani masala (if using). 5. Dum (Steam) Cover the pot tightly. Cook on very low heat for 25–30 minutes. Turn off the heat and let it rest for 10 minutes before serving. Serve with Raita Fresh salad Pickle Boiled eggs (optional) This quantity serves approximately 10–12 people, depending on portion size.