Chicken Biryani

Wash and drain the chicken. Marinate it with garlic paste, ginger paste, salt, chili powder, coriander powder, cumin powder, yogurt, biryani masala, cinnamon powder, and cardamom powder. Let it marinate for 20 minutes.

Heat a pan, add oil, and fry the sliced onions until golden brown. Set aside half of the fried onions for garnishing.

In the same pan, cook the marinated chicken until browned and cooked through. Remove the chicken from the pan and set aside.

Boil water in a separate pot. Add the soaked and drained rice, along with whole spices (cardamom, cinnamon, cloves, and peppercorns). Cook the rice until 80% done, then drain.

In a deep pan, layer the partially cooked rice and cooked chicken alternately. Sprinkle the reserved fried onions on each layer.

Cover the pan tightly with a lid or aluminum foil. Cook on low heat for 15 minutes to allow the flavors to meld.

Turn off the heat and let the biryani rest for a few minutes before serving.

Serve the chicken biryani hot, garnished with fried onions. Enjoy with raita or your preferred side dish.