Soak the basmati rice in water for 20 minutes to half an hour.
Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste.
Grind all the spices for the chicken in a mortar and add to the marinade. Leave the chicken to marinate for an hour minimum or up to four hours.
Heat 2 Tbsp of refined oil in a pan. Saute the onions, till they turn golden brown. Keep aside.
Put the rice into the cooking vessel and add the requisite amount of water. Add the whole spices and the salt. Cover and let it cook till the water is absorbed.
Put the milk into a saucepan and heat till tepid. Add the saffron and stir till the milk takes on the color of saffron. Keep aside.
Crumple half the burnt onions and add it to the marinated chicken. Put back in fridge for half an hour.
To Layer The Biryani:
In a handi or an appropriate biryani cooking vessel: put 1 tbsp oil and heat. Add the chicken and cook on high heat till chicken takes on a light brown color and is half cooked.
Lower the flame; flatten the chicken to form a layer. Put chopped coriander and green chillies on top.
Put all the rice on top of this layer and smoothen out. Pour in the saffron infused milk over the rice and add the lemon juice.
Cover the vessel and make long snake off the dough by rolling in on the counter and use it to seal the top of the cooking vessel.
Let the biryani cook on a very slow fire till the seal is hard and the rice looks fully cooked.
Key Ingredients: basmati rice, chicken, onion, saffron, milk, lemon, coriander leaves, green chillies, vegetable oil, garlic, ginger, turmeric, yogurt, red chilli, salt, cloves, cinnamon, bay leaf, green cardamom, black cardamom, cumin seeds