Soak dry red chillies in hot water for 20 minutes. Grind soaked chillies, ginger, and garlic into a smooth paste and keep aside.
Heat oil and ghee in a heavy-bottom biryani pot. Add bay leaf, cinnamon, cloves, cardamom, and mace.
Add green chilli and sliced onions. Saute until onions turn golden brown.
Add chopped tomatoes and cook until soft.
Add the grounded masala Mix well and cook until raw smell disappears.
Add mint leaves and coriander leaves. Mix gently.
Add cleaned chicken and mix until coated with masala.
Add curd and turmeric powder. Mix well and cook for 2–3 minutes.
Add 1 cup water to the chicken masala and let it boil for 5 minutes so the chicken starts cooking and the flavours blend well.
Drain the soaked basmati rice completely and add it to the pot along with required salt, 1–2 teaspoons of lemon juice, and a small pinch of jaggery(optional). Mix gently once, making sure the rice is evenly spread without breaking the grains.
Once the mixture starts bubbling and the rice begins to cook, reduce the flame to low, cover the pot tightly, and cook on dum for 15–20 minutes until the rice absorbs all the liquid and cooks fully.
Switch off the flame and let the biryani rest for 10 minutes without opening the lid. This helps the steam settle and the rice grains stay fluffy.
Open the lid, gently fluff the biryani from the sides, and serve hot with raita.
