Ingredients
For chicken marination (optional but recommended):
Chicken – 500 g
Curd – ¼ cup
Ginger garlic paste – 1 tbsp
Salt – ½ tsp
Black pepper – ½ tsp
Whole spices:
Bay leaf – 1
Cinnamon – 1 small piece
Cloves – 4
Green cardamom – 3
Black cardamom – 1
Star anise – 1
Shahi jeera – ½ tsp
Other ingredients:
Basmati rice – 2 cups (soaked 20 mins)
Onion – 2 medium, thin sliced
Tomato – 1 medium (optional)
Green chillies – 3–4 slit
Ginger garlic paste – 1 tbsp
Mint leaves – ½ cup
Coriander leaves – ½ cup
Oil – 3 tbsp
Ghee – 1 tbsp
Salt – to taste
Water – 3½ cups (for 2 cups rice)
Lemon juice – 1 tbsp

🥘 Method

1. Fry the onions
   Heat oil + ghee.
   Add sliced onions and fry until light golden.
   Remove a handful for garnishing (optional).
2. Cook the chicken
   Add whole spices into the same oil.
   Add ginger garlic paste and sauté.
   Add marinated chicken (or raw chicken), green chillies, and sauté on high for 3–4 minutes.
   Add tomatoes (optional).
   Add mint + coriander.
   Cook until chicken releases oil and is 70% done.
3. Add rice
   Add soaked & drained basmati rice.
   Mix gently without breaking rice.
4. Add water & seasoning
   Add 3½ cups hot water.
   Add salt to taste (water should taste slightly salty).
   Add lemon juice.
5. Dum cooking
   Cover and cook on medium heat until water reduces.
   Then lower the flame, place a tawa below, and cook on dum for 10 minutes.
6. Rest
   Switch off and rest for 10 minutes before fluffing.
   🍽️ Serve with
   Onion raita
   Green chutney
   Salad
   Fried onions