Marinate chicken pieces in yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, and salt. Let it sit for at least 30 minutes to absorb the flavors.
Rinse basmati rice thoroughly and soak for 30 minutes. In a pot, bring water to a boil, add whole spices, and cook the rice until 70% done. Drain and set aside.
In a deep pan, heat oil and sauté onions until golden. Add the marinated chicken and cook until it's tender and the oil separates.
In a heavy-bottomed pot, layer half of the cooked rice, then the chicken mixture, and top with the remaining rice. Sprinkle fried onions, mint leaves, and saffron milk over the top.
Seal the pot with dough or a tight-fitting lid. Cook on low heat for 20-25 minutes to allow the flavors to meld.
Gently fluff the biryani and serve hot with raita or a boiled egg on the side.
Recreate this delicious Chicken Biryani at home with our recommended products.