Chicken Biryani Recipe | Chicken

Name: Chicken Biryani Recipe | Chicken
Ingredients: ½ kg (1.1 lbs) chicken (skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs or mix of all); 3 tablespoons plain yogurt (curd or dahi); 1¼ tablespoons ginger garlic paste (1 inch ginger & 4 garlic cloves crushed); ½ to ¾ teaspoon salt (adjust to tase); ¼ teaspoon turmeric; ½ to 1 teaspoon red chilli powder (or paprika, use less spicy variety); ½ to 1 tablespoon garam masala (or biryani masala, Refer notes); 1 tablespoon Lemon juice (optional); 1 bay leaf (tej patta); 4 green cardamoms (choti elaichi); 6 cloves (lavang); 1 inch cinnamon (dalchini); 1 star anise (chakri phool); ¾ teaspoon shahi jeera (caraway seeds, substitute with cumin); 1 strand mace (javitri, omit if you don't like); 2 cups basmati rice (aged rice only); 2 tablespoons ghee (or Oil); 1 large onion (sliced thinly); ¼ to ½ cup mint leaves (chopped fine, about 15 leaves); 1 green chili (slit or chopped); ¼ cup plain yogurt (Indian curd); ¼ to ½ teaspoon red chili powder (optional, for heat); 1 teaspoon garam masala (or biryani masala); 3 cups water (3½ cups for pot, refer notes, more if needed); ¾ teaspoon salt (to stir in water); 2 tablespoons fried onions (optional); 1 pinch saffron (optional, soaked in 2 tbsps hot milk)

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Ingredients

½ kg (1.1 lbs) chicken (skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs or mix of all)
3 tablespoons plain yogurt (curd or dahi)
1¼ tablespoons ginger garlic paste (1 inch ginger & 4 garlic cloves crushed)
½ to ¾ teaspoon salt (adjust to tase)
¼ teaspoon turmeric
½ to 1 teaspoon red chilli powder (or paprika, use less spicy variety)
½ to 1 tablespoon garam masala (or biryani masala, Refer notes)
1 tablespoon Lemon juice (optional)
1 bay leaf (tej patta)
4 green cardamoms (choti elaichi)
6 cloves (lavang)
1 inch cinnamon (dalchini)
1 star anise (chakri phool)
¾ teaspoon shahi jeera (caraway seeds, substitute with cumin)
1 strand mace (javitri, omit if you don't like)
2 cups basmati rice (aged rice only)
2 tablespoons ghee (or Oil)
1 large onion (sliced thinly)
¼ to ½ cup mint leaves (chopped fine, about 15 leaves)
1 green chili (slit or chopped)
¼ cup plain yogurt (Indian curd)
¼ to ½ teaspoon red chili powder (optional, for heat)
1 teaspoon garam masala (or biryani masala)
3 cups water (3½ cups for pot, refer notes, more if needed)
¾ teaspoon salt (to stir in water)
2 tablespoons fried onions (optional)
1 pinch saffron (optional, soaked in 2 tbsps hot milk)