Chicken Biryani

In a bowl, add sliced onion, tomatoes, fresh coriander, mint leaves, and lemon juice. Mix well and set aside.

In a pot, add cooking oil and sliced onions. Fry until golden brown, approximately 10-12 minutes. Remove half of the fried onions and reserve for later use.

Add green cardamom, black cardamom, black peppercorns, cloves, cinnamon stick, bay leaf, and green chilies. Mix well.

Add ginger garlic paste and cook for 2-3 minutes.

Add water and mix well.

Add coriander powder, turmeric powder, garam masala powder, paprika powder, red chili powder, and salt. Mix well.

Add the onion and tomato mixture. Mix well and cook until the tomatoes are soft.

Add chicken and mix well until it changes color.

Cover and cook on low flame for 8-10 minutes, then cook on high flame until oil separates. Remove the chicken mixture into a bowl.

In the same pot, add half of the boiled rice and spread it evenly.

Add the cooked chicken mixture and then add the remaining boiled rice on top.

Sprinkle mace powder and nutmeg powder over the rice.

In water, dissolve yellow food color and mix well.

Pour the dissolved food color over the rice and add the reserved fried onions.

Cover and steam cook on low flame for 10 minutes.