Instructions:

1.Marinate the Chicken:

• In a large bowl, mixyogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala,and salt.
• Add the chicken pieces and coat them well with the marinade. Let it sit for at least 30 minutes.

2. Cook the Rice:

• Rinse the Jeerakasala riceunder cold water until the water runs clear. Soak the rice for 20 minutes.
• In a large pot, bring 4cups of water to a boil. Add ghee, cloves, cardamom, cinnamon stick, bay leaf,and salt.
• Add the soaked rice andcook until it is 70-80% done (the grains should still have a bite). Drain therice and set aside.

3. Prepare the Masala:

• Heat ghee or oil in alarge, heavy-bottomed pan.
• Add fennel seeds, cinnamonstick, cloves, and cardamom pods. Sauté until fragrant.
• Add sliced onions and cookuntil golden brown.
• Add ginger-garlic paste and green chilies. Sauté for a few minutes.
• Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and oil begins to separate.
• Add the marinated chickenpieces along with the marinade. Cook on medium heat until the chicken is doneand the masala is thick and well-coated on the chicken.
• Add chopped cilantro andmint leaves. Mix well and cook for another 5 minutes.

4. Layer the Biryani:

• In a large, thick-bottomedvessel, layer half of the cooked rice.
• Spread the prepared chickenmasala evenly over the rice layer.
• Top with the remaining rice.
• Sprinkle fried onions ,fried cashew nuts, fried raisins, and saffron milk over the top.
• Cover the pot with atight-fitting lid and cook on low heat for 20-25 minutes (you can place a heavyobject on the lid to ensure it is sealed well).

5. Serve:

• Once done, gently fluff the biryani with a fork, mixing the layers.
• Serve hot with raita,pickles, and papadums.