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Get 1 Kg of chicken with bones, and make sure it's already marinated with yogurt, ginger-garlic paste, lemon juice, and biryani masala. Also, prepare some Basmati rice and soak it in water for about 30 minutes before using.
Get some ghee (clarified butter), slice some onions, and soak saffron in milk. Also, gather biryani masala, green cardamoms, cloves, a cinnamon stick, a bay leaf, salt, and water.
Put the Handi (a type of cooking pot) on the stove and heat up some ghee on a medium flame. When it's hot, toss in cloves, cardamom, cinnamon, and a bay leaf.
Now, add the thinly sliced onions into the pot and fry them until they turn a lovely golden-brown color. These caramelized onions form the flavorful foundation of our biryani dish.
Next, put the marinated chicken into the pot with the onions and spices. Cook it, stirring, until it turns a beautiful brown color all over.
Drain the water from the soaked basmati rice and put it in the Handi. Put some salt on it and sprinkle a bit of biryani masala on top.
Carefully pour water over the rice until it's covered by about an inch. Then, add a little saffron milk to give it a lovely color and a luxurious flavor.
Close the Handi tightly using dough or foil. This creates ‘Dum’ effects and keeps the steam inside, making the rice and chicken cook perfectly.
Turn down the heat to low and let the biryani cook quietly for 20-25 minutes. Don't open the lid to check - let the flavors mix together nicely!
After it's done cooking, switch off the stove and leave the biryani alone for 10 more minutes. Then, use a fork to gently separate the rice grains. Serve it hot with raita.