Step 1

Wash and soak the rice in water for 15 minutes.

Step 2

In the pot, add rice along with water and salt and bring it to a boil on a high flame. Reduce the flame to medium and cook till the rice is cooked through 80%. Drain and keep this aside.

Step 3

In a bowl, add chicken thighs, turmeric powder, chile powder, salt, and juice of a lemon. Toss and keep this aside for 15 minutes.

Step 4

In a pan, add oil. Once hot, add cinnamon sticks, cardamom pods, cloves, bay leaf, cumin seeds, and saute for a few seconds.

Step 5

Add the marinated chicken and cook for 3 minutes. After 3 minutes, add garlic, ginger, and green chilies. Flip the chicken and cook for another 2 minutes. Check the video here for a better understanding.

Step 6

Add onion, tomato, coriander leaves, mint leaves, tandoori masala, and give it a good mix. Cook this for a minute. Now spread it evenly to cover the base of the pan.

Step 7

Add partially cooked rice, spread evenly, and garnish with some more mint and coriander leaves.

Step 8

Finally, add butter and sprinkle some more tandoori masala powder or biryani masala powder and splash 1/4 cup of water. Cover this and cook on low flame for 20 minutes or until rice is cooked through thoroughly.