Step 1

In a bowl, combine all the spices mentioned 'for making the marinade'. This can be made ahead of time & stored in the refrigerator for a few days.

Step 2

I've taken chicken legs, any bone-in chicken pieces can be used.

Step 3

Spread the marinade all over the chicken pieces.

Step 4

Let marinate overnight in the refrigerator or for 2 hours.

Step 5

I've air-fried the chicken instead of deep-frying.

Step 6

Place the marinated chicken on an air fryer basket, set time to 30 minutes & air fry.

Step 7

Save the leftover marinade in the bowl, will add this while cooking chicken masala.

Step 8

After 30 minutes, the chicken will turn crispy outside & still juicy inside. Keep aside.

Step 9

If you don't have an air fryer, bake in a preheated oven at 400 F or 200 C for 40 to 45 minutes.

Step 10

Or grill the chicken.

Step 11

Into a bowl, add 2 cups basmati rice, add water & let soak for 15 minutes.

Step 12

After 15 minutes, drain the water & rinse well taken in a strainer.

Step 13

I've used my Instant Pot to cook the ghee rice.

Step 14

If you don't have an Instant Pot, cook in a saucepan over stovetop for 15 to 20 minutes.

Step 15

Coarsely grind- garlic, ginger & green chilies.

Step 16

Turn on the Instant Pot.

Step 17

Select Saute setting.

Step 18

Add 3 tbsp ghee.

Step 19

Add onions, season with salt.

Step 20

Saute for 2 minutes.

Step 21

Add the coarsely ground garlic-ginger-chilies.

Step 22

Add whole cinnamon.

Step 23

Saute for 2 minutes.

Step 24

Please ensure the stainless steel pot hasn't turned brown, don't have to saute onions till golden brown.

Step 25

Add soaked basmati rice, combine well.

Step 26

Add water, combine well.

Step 27

Close with the lid.

Step 28

Select Pressure Cook setting.

Step 29

Set time to 6 minutes at high pressure.

Step 30

After 6 minutes of pressure cooking, let pressure release naturally for 5 minutes followed by quick pressure release.

Step 31

Open the lid, inhale the fragrance of the ghee rice.

Step 32

You'll have the perfectly cooked fluffy ghee rice, keep it covered.

Step 33

Coarsely grind garlic, ginger, green chilies, cardamom, cloves & cinnamon; keep aside.

Step 34

Place a large wok or wide pan over medium heat.

Step 35

Add oil & dried bay leaves.

Step 36

Add sliced onions, season with salt.

Step 37

Cook for 15 minutes till onions turn translucent.

Step 38

Add the coarsely ground ginger-garlic-green chilies mixture.

Step 39

Cook for 10 minutes till onions turn golden.

Step 40

Add chopped tomatoes, combine well.

Step 41

Cook covered for 10 minutes till tomatoes are mashed up.

Step 42

Add the reserved marinade, combine well.

Step 43

Add the air-fried chicken, combine well.

Step 44

Saute over HIGH HEAT, let all the moisture dry off and the onions start to turn slightly brown.

Step 45

Add chopped cilantro & mint leaves.

Step 46

Cook for 2 minutes.

Step 47

Cover the wok with the lid, remove it from the heat & keep aside.

Step 48

Fry 2 sliced onions in oil till golden brown.

Step 49

Soak saffron in water for 5 minutes.

Step 50

Fry cashew nuts in oil.

Step 51

Use a clean clay pot. You have to use 2 medium sized clay pots.

Step 52

Layer with the chicken masala as the bottom layer.

Step 53

Spread cooked ghee rice over the chicken masala.

Step 54

Add ½ tbsp saffron water.

Step 55

Add chopped cilantro & mint leaves.

Step 56

Add fried onions.

Step 57

Repeat these layers.

Step 58

On the very top, add fried cashew nuts.

Step 59

Close tightly with an aluminum foil.

Step 60

If you have banana leaf or vazhayila, close the clay pot with that.

Step 61

Place the clay pot over flame burner.

Step 62

Do not place it over ceramic flat cooking range.

Step 63

Dum cook over LOW HEAT for 15 minutes.

Step 64

After 15 minutes, remove the clay pot from the heat.

Step 65

Keep covered for 15 minutes.

Step 66

Open the aluminum foil. You'll be seen enjying the mesmerizing aroma of the biryani.

Step 67

Gently, combine chicken masala & rice; serve on plates.

Step 68

Enjoy with pappad, raita & pickle.