Step 1: Marinate the Chicken

Combine yogurt, ginger-garlic paste, red chili powder, turmeric, biryani masala, chopped green chilies, lemon juice, and salt in a large bowl. Add chicken pieces and coat thoroughly. Allow to marinate for at least 2 hours, preferably overnight in the refrigerator for maximum flavor infusion.

Step 2: Prepare the Rice

Wash the basmati rice thoroughly until water runs clear. Soak the rice for 30 minutes, then drain. In a large pot, bring 8 cups of water to a boil with bay leaves, cardamom pods, cloves, cinnamon stick, star anise, and salt. Add drained rice and cook until it’s 70% done (about 5-6 minutes). The rice grains should be partially cooked but still firm in the center. Drain immediately and set aside.

Step 3: Prepare the Biryani Base

Heat 2 tablespoons of ghee in a heavy-bottomed pot or Dutch oven. Add the marinated chicken along with its marinade and cook on medium heat for 5 minutes. Stir occasionally to prevent sticking. The chicken doesn’t need to be fully cooked at this stage.

Step 4: Layer the Biryani

Once the chicken forms a thick gravy base, turn off the heat. Spread the chicken pieces evenly across the bottom of the pot. Layer half the partially cooked rice over the chicken. Sprinkle half of the fried onions, mint, and coriander leaves. Drizzle 1 tablespoon of ghee. Add the remaining rice as the final layer. Top with remaining fried onions, herbs, and drizzle with saffron-infused milk and rose water.

Step 5: Dum Cooking (Slow Sealed Cooking)

Seal the pot tightly with aluminum foil, then place the lid on top to create an airtight seal. Place the pot on very low heat and cook for 25-30 minutes. Alternatively, you can place the pot in a preheated oven at 350°F (175°C) for the same duration. This slow-cooking process allows the flavors to meld perfectly while completing the cooking of both rice and chicken.