Make the marinade: In a large bowl combine the Plain Yogurt with Ginger-Garlic Paste, Turmeric Powder, Red Chili Powder, Garam Masala, Coriander Powder, and Salt. Stir in the Lemon Juice and sliced Green Chilies, then fold in chopped Mint Leaves and Cilantro Leaves. Add the Bone-In Chicken Pieces, coat well, cover and refrigerate for at least 30 minutes (ideally 2 hours).
Prepare the onions: Thinly slice the Onions. Heat a wide heavy-bottomed pot with 2–3 tablespoons of Neutral Oil and 2 tablespoons of Ghee. Fry the onions over medium heat, stirring often, until deep golden brown and crisp (15–20 minutes). Remove half for topping and leave the remaining onions in the pot as the base.
Soak and parboil the rice: Rinse the Basmati Rice until the water runs clear, then soak for 30 minutes. In a large saucepan bring Water to a boil with a pinch of Salt, a couple of Bay Leaves, a Cinnamon Stick, a few Green Cardamom Pods, Cloves, a pinch of Shahi Jeera, one Black Cardamom Pod and a Star Anise. Drain the rice and add to the boiling water; cook until the rice is about 70% done, then drain and set aside.
Brown the chicken: Add the marinated Bone-In Chicken Pieces to the pot with the remaining onions and cook over medium-high heat until the chicken seals and the oil begins to separate from the masala (6–8 minutes per side for larger pieces). Adjust seasoning with a little more Salt if needed.
Layer the biryani: Reduce heat to low. Spread half of the parboiled Basmati Rice over the chicken in an even layer. Sprinkle half of the reserved fried onions, some chopped Mint Leaves and Cilantro Leaves. Add the remaining rice and top with the rest of the fried onions.
Prepare saffron and aromatics: Warm a few tablespoons of Milk and steep the Saffron Threads in it for 5 minutes. Sprinkle the saffron-milk over the top layer of rice, then drizzle a little melted Ghee, and a few drops of Kewra Water and Rose Water for fragrance.
Seal and dum-cook: Mix Atta (Whole Wheat Flour) with a pinch of Salt and enough water to make a soft dough. Roll into a thin rope and use it to seal the pot lid (or make a dough strip to crimp between lid and pot). Cover tightly and cook on the lowest heat for 25–30 minutes (use a heat diffuser if you have one).
Rest and serve: Turn off the heat and let the biryani rest, sealed, for 10 minutes. Break the seal, gently fluff and layer to mix chicken and rice. Serve hot with cooling raita or salad and enjoy the fragrant, layered flavors.
