Follow these step-by-step instructions to create a delicious Chicken Biryani:

Step 1: Marinate the Chicken

1. In a large bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, and lemon juice.
2. Add the chicken pieces to the marinade, ensuring they are well-coated.
3. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.

Step 2: Prepare the Rice

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a large pot, bring 4 cups of water to a boil.
3. Add the cardamom pods, cloves, bay leaf, cinnamon stick, and a pinch of salt.
4. Add the rinsed rice to the boiling water and cook until it is 70% cooked (the grains should still have a bite to them).
5. Drain the rice and set it aside.

Step 3: Cook the Chicken

1. Heat the ghee or oil in a large, heavy-bottomed pan over medium heat.
2. Add the cumin seeds and let them splutter.
3. Add the sliced onions and green chilies, and sauté until the onions turn golden brown.
4. Add the marinated chicken to the pan and cook until the chicken is browned and cooked through.
5. Adjust the seasoning with salt, if needed.

Step 4: Layer the Biryani

1. In the same pan with the cooked chicken, spread half of the cooked rice over the chicken.
2. Sprinkle half of the chopped coriander and mint leaves over the rice.
3. Add the remaining rice on top, followed by the remaining coriander and mint leaves.
4. Drizzle the saffron milk over the rice for an extra touch of flavor and color.

Step 5: Cook the Biryani

1. Cover the pan with a tight-fitting lid.
2. Reduce the heat to low and allow the Biryani to cook for 20-25 minutes. This process, known as “dum,” helps the flavors meld together.
3. Turn off the heat and let the Biryani rest for 5-10 minutes before serving.

Step 6: Garnish and Serve

1. Gently fluff the Biryani with a fork to mix the layers.
2. Garnish with fried onions, cashew nuts, raisins, and fresh herbs.
3. Serve hot with raita or a simple salad.