Ingredients:

For the Chicken Marination:
500 grams chicken, cut into pieces
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon garam masala
Juice of 1 lemon
Salt to taste

For the Rice:
2 cups basmati rice, washed and soaked for 30 minutes
4-5 cups water
2-3 green cardamom pods
2-3 cloves
1 cinnamon stick
2 bay leaves
Salt to taste

For the Biryani:
3 large onions, thinly sliced
4 tablespoons ghee or oil
2 tomatoes, chopped
2 green chilies, slit
A handful of mint leaves
A handful of coriander leaves
1 teaspoon cumin seeds
1 teaspoon caraway seeds (shahi jeera)
1/2 teaspoon black cumin seeds (optional)
1/2 teaspoon biryani masala or garam masala

For Layering:
Saffron strands soaked in 1/4 cup warm milk
1/2 cup fried onions (birista)

Cooking Steps:

Step 1: Marinate the Chicken
In a large bowl, mix yogurt with ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and salt. Add chicken pieces to this mix, ensuring they're well coated. Marinate for at least 2 hours, preferably overnight in the refrigerator.

Step 2: Prepare the Rice
Boil water with cardamom, cloves, cinnamon, bay leaves, and salt. Once boiling, add the soaked rice. Cook until the rice is 70-80% done; it should still have a bite to it. Drain and set aside.

Step 3: Cook the Chicken
In a heavy-bottomed pan or a biryani pot, heat ghee or oil. Add cumin seeds, caraway seeds, and black cumin seeds. Once they splutter, add sliced onions and fry until golden brown (reserve some for layering).
Add the marinated chicken along with its marinade. Cook on medium heat until the chicken is half done, stirring occasionally. Add chopped tomatoes, green chilies, half of the mint, and coriander leaves. Cook until the tomatoes are mushy and oil starts to separate.

Step 4: Layering
Begin layering:
Place half of the partially cooked rice over the chicken mixture.
Sprinkle some fried onions, remaining mint and coriander leaves, and a little biryani masala or garam masala.
Add the rest of the rice on top. Pour the saffron milk over this layer.
Top with the remaining fried onions.

Step 5: Dum Cooking (Sealing and Cooking on Low Heat)
Cover the pot with a tight lid or seal with dough to prevent steam from escaping. Cook on very low heat for about 20-25 minutes. This slow cooking method, known as 'dum', melds the flavors together.

Step 6: Rest and Serve
After cooking, let the biryani rest for about 10 minutes before opening to allow the flavors to settle. 
Gently mix the layers before serving to get a good blend of rice and chicken. Serve with raita, salad, or a simple curry on the side if desired.

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