1️⃣ Fry Onions:

Heat oil in a wide frying pan over medium-high heat. Fry onions in batches without crowding the pan until crisp and light golden brown. Set aside. 🧅🔥
2️⃣ Marinate Chicken:

In a large mixing bowl, combine chicken with yogurt, ginger garlic paste, salt, chili powder, turmeric, chili pepper, and ⅓ of the fried onions. Process marinade spices into a fine powder and add to the chicken. Mix well and marinate for 3 to 5 hours. 🍗🌶️🧂
3️⃣ Cook Rice (Choose one method):

Rice Cooker Method: Rinse rice until water runs clear. Soak ⅓ cup of rice for one hour. In a rice cooker, bring 2½ cups of water, 1 teaspoon salt, 1½ tablespoons cooking oil, and whole spices to a rolling boil. Add remaining 1⅔ cups rice and cook until water is absorbed (15-20 minutes). Transfer cooked rice immediately to the assembling step. 🍚🔥

Cooking Pot Method: Boil 6 cups of water with 1¼ tablespoons salt, 1 tablespoon cooking oil, and whole spices. Add rice and cook until soft but al dente (4-5 minutes). Drain and set aside. 🍚🍲

4️⃣ Assemble Rice and Chicken Layers:

Discard any watery liquid from the marinade. Transfer chicken and marinade to a wide, oven-proof cooking pot. Top with cilantro, mint, 1 tablespoon lemon juice, ½ tablespoon cooking oil, and most of the remaining fried onions. 🌿🍋🍗
Drain soaked rice and spread over the chicken layer. Add cooked rice on top, followed by remaining lemon juice, saffron water, fried onions, and ghee. 🥘🌸🧈
Cover with a sheet of parchment paper and two sheets of aluminum foil. Seal tightly with the lid. 📜🥣
5️⃣ Steam (Choose one method):

Oven Method: Preheat oven to 350ºF. Bake biryani for one hour until steam builds up well. 🔥⏳
Stove-Top Method: Heat biryani on medium-high for 10 minutes. Reduce heat to low and cook for one hour until steam builds up well. 🍲⏳
Enjoy your delicious Hyderabadi Chicken Biryani! 😋🍛