Step 1: Marinate the Chicken

In a large bowl, mix the yogurt, tandoori masala, red chili powder, turmeric, salt, and lemon juice.

Add the chicken chunks to the marinade, ensuring each piece is well-coated.

Cover and refrigerate for at least 1 hour, or overnight for the best flavor.

Step 2: Prepare the Biryani Rice

Rinse the basmati rice under cold water until the water runs clear.

In a large pot, bring the water to a boil. Add the whole spices and salt.

Add the rinsed rice to the boiling water. Cook until the rice is about 70% done.

Drain the rice and set aside.

Step 3: Cook the Chicken Tikka

Heat a grill pan or skillet over medium-high heat. Add a bit of oil or ghee.

Remove the chicken from the marinade and grill until cooked through and slightly charred on the outside.

Set aside.

Step 4: Layer the Biryani

In a heavy-bottomed pot, add a layer of cooked rice at the bottom.

Top with a layer of cooked chicken tikka, some fried onions, mint, and coriander leaves.

Repeat the layering process, finishing with a layer of rice on top.

Drizzle the saffron-infused milk and some ghee over the top layer.

Step 5: Cook the Biryani

Cover the pot with a tight-fitting lid or seal with dough to ensure no steam escapes.

Cook on a low heat (Dum) for about 20-25 minutes, allowing the flavors to infuse.

Turn off the heat and let the biryani rest for 10 minutes before serving.

Step 6: Serving

Gently fluff and mix the biryani with a fork to distribute the layers evenly.

Serve hot, garnished with additional fried onions, mint, and coriander leaves.