In a pan or a thick bottom cooker add 2 Bay leaf, 3 Cloves, 1 Dried kapok bud, and 3 Cardamom. Saute until aromatic. Next, add 1 cup of sliced onion and cook until translucent along with 3 green chilli.
Once the onion and green chilli is cooked, add 1 tbsp ginger garlic paste. Mix well and cook until the raw smell goes away.
Next, add the masalas. Mix and cook 1 1/2 tsp red chilli powder, 1 1/2 salt, and 1/2 tsp garam masala until oil separates.
Now add 1/4 cup mint leaves and 1/4 cup coriander leaves to the mixture and saute well.
Once the leaves curl up, add the sliced tomato and cook well until completely mashed keeping the lid close.
Next, add 3 tbsp curd to the mixture to add some sour taste to the chicken biryani. It also add some fat to the rice, which makes the rice soft. Mix and cook well.
Now add the cleaned chicken pieces and give a good mix so that the masalas are coated well. Now cover and cook the chicken on medium flame.Make sure the chicken is completely cooked. Once the chicken is done, add 2 cups of water, mix well and bring it to a boil on high flame.Once the water starts to boil, add the soaked basmati rice and bring the flame to low. Mix everything gently and then close the lid and keep a heavy object to keep the steam and flavors intact.Cook on low flame for 10 to 15 minutes. Once the water is completely absorbed, switch off the flame and add 2 tbsp ghee along with some chopped coriander.Close the lid and rest the chicken biryani for 5 to 10 minutes before serving it hot with your favorite side dish.
Easy chicken biryani is ready!