Step 1: Prepare the Rice

1. In a big pot, boil 4 cups water with cloves, bay leaf, cinnamon, cardamom, and salt
2. Add the soaked Suvarnankur Basmati Rice. Cook until the rice is 70% done (grains should be firm, not fully soft)
3. Drain and set aside

Step 2: Marinate the Chicken

1. In a bowl, mix yogurt, ginger-garlic paste, red chili, turmeric, garam masala, salt, coriander, and mint leaves
2. Add chicken pieces, coat well, and marinate for at least 30 minutes (the longer, the better flavor)

Step 3: Cook the Chicken Base

1. Heat oil + 1 tbsp ghee in a deep pan or handi
2. Add marinated chicken, cook on medium flame for 7–8 minutes until the chicken is half cooked
3. Add tomatoes and green chilies. Cook until the oil separates and chicken is 80% cooked

Step 4: Layer the Biryani

1. Remove half the chicken mixture and keep aside
2. Over the chicken in the pan, add a layer of half the rice
3. Sprinkle fried onions, a few mint & coriander leaves, and half of saffron milk
4. Add the remaining chicken, then the rest of the rice
5. Top with fried onions, saffron milk, and 1 tbsp ghee

Step 5: Dum Cooking (Sealing & Steaming)

1. Cover the pot with a tight lid. You can seal the edges with dough if you want authentic “dum”
2. Cook on a low flame for 20–25 minutes (or keep the pot on a tawa/griddle to avoid burning)
3. Switch off and let it rest 10 minutes before opening