Ingredients:

250 gm chicken (boneless or bone-in)

2 cups Basmati rice

4 cups water

1 onion, sliced

2 tbsp vegetable oil

1 tbsp ghee (clarified butter)

1 tsp cumin seeds

4-5 green cardamom pods

4-5 cloves

1 cinnamon stick

1 bay leaf

1 tsp ginger paste

1 tsp garlic paste

1 tsp turmeric powder

1 tsp red chili powder

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp garam masala powder

Salt to taste

1/2 cup plain yogurt

1/4 cup fresh cilantro/coriander leaves, chopped

1/4 cup fresh mint leaves, chopped

2-3 green chilies, chopped

1 lemon, cut into wedges

Instructions:

Rinse the Basmati rice in cold water until the water runs clear, then soak the rice in enough water to cover it for 20-30 minutes.

Heat the vegetable oil and ghee in a large heavy-bottomed pot over medium heat. Once the oil is hot, add the cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a few seconds until fragrant.

Add the sliced onion and sauté for 3-4 minutes until translucent.

Add the ginger paste and garlic paste and sauté for another 1-2 minutes until fragrant.

Add the chicken pieces to the pot and sauté for 4-5 minutes until the chicken is browned on all sides.

Add the turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, and salt to taste. Mix well to coat the chicken pieces with the spices.

Add the yogurt to the pot and mix well. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the chicken is cooked through.

Meanwhile, drain the soaked Basmati rice and add it to a pot with 4 cups of water. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 10-12 minutes until the rice is cooked and the water has been absorbed.

Once the chicken is cooked, remove the pot from the heat and stir in the chopped cilantro/coriander, mint leaves, and green chilies.

Layer the cooked rice over the chicken in the pot. Cover the pot tightly with a lid or aluminum foil and place it in a preheated oven at 350°F for 10-15 minutes until the rice is fully cooked.

Serve hot with lemon wedges and Roasted Chicken thighs on the side. Enjoy your delicious homemade chicken biryani!