1. Add Red chilli powder to the chicken, Biryani masala – 3

     tea spoon, Coriander powder - 2 tea spoon, Salt to taste (

    2 teaspoons ), Turmeric powder - 1/2 teaspoon, squeeze

    the lemon juice, Curd – ½ Cup, Taste Salt – ½ teaspoon,

    Ginger garlic paste – 2 teaspoons, Oil – 1 cup, mix well,

    close the lid, keep aside and marinate for 2 hours.

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2. Place a bowl on the flame, pour 1 liter of water, add

    Cloves – 5, Bay leafs – 2, Cardamom – 3 , salt to taste ( 1

    teaspoon ) and Black cumin seeds  - 1/2 teaspoon .  Add

    Coriander powder - 2 tea spoon Close the lid and boil the

    water.

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3. Place a Big Bowl on another stove and add 1/2 cup of oil

     and heat, Add Chopped green chillies, Onion and  fry well,

     Add marinated chicken and stir well, close the lid and

     saute for 2 to 3 minutes in medium flame.

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4. Add soaked basmati rice into boiling water and saute till 50%.

     Open the lid and stir the chicken and close the lid and saute for

     more 2 to 3 minutes.

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5. Check the rice cooked 50% or not, If the rice cooked then take

     out the rice with the help of strainer, wait till the excess water

     come out from the rice, add the rice as a layer on the chicken,

     sprinkle  the fried onions, pour saffron water, add remaining

     cooked rice, pour remaining saffron water, add remaining fried

     onions.

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6. Sprinkle chopped coriander and mint leaves, at last pour the

     ghee also.​

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7. Put the flame in high, remove the biryani bowl, place a pan on

     the flame and place the biryani bowl on the pan, close the lid

     and put  the weight on the lid and saute for 15 minutes on

     medium flame.

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8. After 15 minutes put the flame in low and open the lid and

     check the chicken will be saute well or not and take out into a

     serving bowl.