Muradabadi Chicken Biryani

1: Marinate the chicken with curd, ginger garlic paste, green chillies, cinnamon, green cardamom, cloves, mace, star anise, nutmeg, bay leaf, coriander powder, fennel powder, black peppercorns, ghee, lemon juice, and salt.

2: Heat oil and ghee in a pot, add sliced onions and fry until golden.

3: Add slit green chillies and the marinated chicken, fry until browned.

4: Add water and bring to a boil.

5: Add basmati rice, saffron water, and kewra water.

6: Cook on low heat until rice is done.

7: Garnish with fried onion and coriander leaves before serving.