Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

Cooking the Biryani

Cook the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

Fry the Onions

In a large pot, heat the cooking oil over medium heat. Add sliced onions and sauté until golden brown. Remove half for garnishing.

Add Whole Spices

In the same pot, add the whole spices and fry for a minute until fragrant.

Cook the Chicken

Add the marinated chicken to the pot, along with green chilies. Cook until the chicken is browned and cooked through.

Layer the Biryani

Spread the soaked basmati rice over the chicken mixture. Add chopped mint and cilantro. Pour in water and bring to a boil.

Cook the Biryani

Reduce the heat to low, cover the pot with a tight lid, and let it simmer for 20 minutes.

Rest and Fluff

Turn off the heat and let the biryani rest for an additional 10 minutes. Gently fluff the rice with a fork before serving.

Making the Raitha

Prepare the Raitha

In a bowl, mix yogurt, grated cucumber, chopped cilantro, salt, and black pepper powder. Stir well to combine.

Serving

Serve the Dish

Serve the Chicken 65 Biryani hot, garnished with the fried onions, and accompanied by the raitha on the side.