Ingredients

For Rice

• 4 cups Basmati rice (washed and soaked for 30 minutes)
• 2–3 bay leaves
• 4 green cardamoms
• 4 cloves
• 1 small cinnamon stick
• Salt to taste
• For Layering & Dum
• ½ cup fresh coriander leaves
• ½ cup fresh mint leaves
• 2 tbsp lemon juice
• ½ cup warm milk
• A pinch of saffron or food color
• 2 tbsp fried onions (optional)

For Chicken Masala

• 1 kg chicken (cut into medium pieces)
• 2 large onions, thinly sliced
• 1 cup cooking oil or ghee
• 2 tbsp ginger-garlic paste
• 1 cup yogurt
• 3–4 tomatoes, finely chopped
• 3–4 green chilies (slit)
• 1 tsp red chili powder (adjust to taste)
• ½ tsp turmeric powder
• 1½ tsp salt (or to taste)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• ½ tsp black pepper powder

Method

Step 1: Prepare Chicken Masala

Heat oil or ghee in a heavy-bottomed pot. Add sliced onions and fry until golden brown.

Add ginger-garlic paste and sauté until fragrant.

Add chicken and cook on high heat until lightly browned.

Add tomatoes, yogurt, green chilies, and all spices. Cook until oil separates and chicken is tender. Set aside.

Step 2: Cook Rice

Boil plenty of water with whole spices and salt.

Add soaked rice and cook until 70–75% done. Drain immediately.

Step 3: Layer & Dum

In a heavy pot, spread a layer of chicken masala.

Add a layer of rice. Sprinkle mint, coriander, lemon juice, fried onions, and saffron milk.

Repeat layers, finishing with rice on top.

Cover tightly and cook on low heat (dum) for 15–20 minutes.