One-Pot Chicken Biryani

• 500 g Chicken (bone-in, cleaned)
• ½ cup Yogurt
• 1 tbsp Ginger-Garlic Paste
• ½ tsp Turmeric
• 1 tsp Red Chilli Powder 
• 1 tsp Garam Masala
• Salt to taste
• Juice of ½ Lemon
• Fresh coriander & mint (handful each) 

• 1½ cups Basmati Rice (soaked for 30 mins)
• 2 Onions (thinly sliced)
• 1 Tomato (chopped)
• 2 Green Chillies (slit)
• Whole Spices: 1 Bay Leaf, 2 Cloves, 1-inch Cinnamon, 2 Cardamom
• 1 tbsp Ghee + 2 tbsp Oil
• 2¼ cups Water or Chicken Stock
• Saffron strands in warm milk (optional, for aroma) 

1. Marinate Chicken: 
Mix all marination ingredients. Let rest for 30 mins or overnight. 

2. Heat the Avanti Pot: 
Add ghee + oil, then whole spices. Sauté onions until deep golden brown. Reserve some for garnish.

3. Cook Chicken: 
Add marinated chicken and cook on medium heat till it turns opaque and lightly browned. 

4. Add Tomatoes & Herbs: 
Add chopped tomatoes, green chillies, coriander, and mint. Cook until oil separates. 

5. Layer Rice & Water: 
Spread soaked rice evenly over chicken. Pour water gently along the edges. Add saffron milk if using. Do not stir.

6. Cover & Cook: 
Close lid. Cook on medium for 10 mins, then on low for 15–20 mins until rice is done and water is fully absorbed. 

7. Fluff & Serve: 
Rest for 5 minutes. Fluff gently with fork. Garnish with fried onions.