Hyderabadi chicken biryani

Thinly slice and separate the onion layers.

Heat oil in a deep pan and fry the onions until they turn deep golden to brown, avoiding burning.

Remove the fried onions from the oil and set them aside.

Let the oil used for frying the onions cool, and you'll use it in the marinade later.

In a mixing bowl, combine yoghurt, salt, turmeric, chilli powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste, and lemon juice. Mix well.

Add chicken to the marinade and let it marinate for 2 to 8 hours overnight for the best results.

Wash rice until the water runs clear, soak for 30 minutes, then drain and set aside.

In a pot, heat water, and add oil, whole spices, and salt.

Boil rapidly for 5 minutes to release the spice aroma.

Add rice and cook until it's 75% done, with the centre slightly uncooked; avoid making it mushy.

Drain the rice in a colander and keep aside.