Step 1
Wash and soak the rice for 30 minutes. In a large pot, boil water, add a pinch of salt, and cook the rice until it is 70% done. Drain and set aside.
Step 2
Heat oil in a deep pan. Add whole spices including clove, black pepper, cinnamon stick, bay leaf, and cardamom. Let them sizzle for a minute to release their aroma.
Step 3
Add sliced onions and sauté until golden brown. Remove half for garnishing. To the remaining onions, add ginger paste, garlic paste, and green chili. Cook for 2-3 minutes.
Step 4
Add chopped tomatoes and cook until soft. Then add yogurt, biryani masala, and salt. Mix well and cook on medium heat until oil starts to separate from the masala.
Step 5
Add chicken pieces and mix to coat them evenly with the masala. Cover and cook on low heat for 20 minutes or until the chicken is fully cooked and tender.
Step 6
Once the chicken is cooked, sprinkle chopped mint leaves, coriander leaves, and lemon juice over the top. Turn off the heat.
Step 7
In a large pot or handi, spread a layer of cooked rice at the bottom.
Step 8
Add a layer of chicken masala over it.
Step 9
Repeat layers until all rice and chicken are used, finishing with a rice layer on top.
Step 10
Garnish with the reserved fried onions.
Step 11
Seal the pot with a tight-fitting lid or dough. Cook on very low heat (dum) for 20-25 minutes. Let it rest for 10 minutes before opening.
Step 12
Gently fluff the rice before serving to mix the layers slightly. Serve hot with raita or salad.
