Then reduce the flame completely, add the whisked curd. Keep mixing or the Curd gets flaky.
When the Curd is fully mixed with the Spices, add the Fried Chicken and let the pieces get coated with the Spices.
Then add a little water and fry until oil separates from the Gravy.
When the oil separates, add the chopped Coriander/Mint, a sprig of Curry Leaves and mix well. Add lemon juice and remove from fire.
Boil water, add all Spices, Salt, Chopped Mint and Coriander and let it boil on high flame.
When the water is boiling, add the soaked Basmati Rice and cook to 60 Percent. (Sixty percent is more than half cooking but the grain should still be brittle).
Take a vessel with a thick bottom and strain the 60 percent cooked rice and spread it in a layer.
If the Rice is cooked on high flame for another 3 minutes, it becomes 70 percent cooked. Add that layer on to the 60 percent layer.
Then add the Fried Chicken. As my Chicken Gravy was dry, I have added 50 ml boiled water. (Biryani tastes good if Chicken has Gravy).
If rice is cooked for another two minutes, it is cooked to 80 %. Then add that rice as a thin layer.
Mix Oil with Ghee and pour it along the rim of the vessel on the Biryani.
Add Fried Onions (Optional)
After the rice is cooked, pour the rest of the boiling water, about ½ cup, along the rim of the vessel.
Sprinkle 1/4 tsp of Cardamom Powder on the surface. It smells good. (But this is optional.)
Dum the Biryani with Tissues, Banana Leaf or Lead plate. Or seal the rim of the vessel with Maida paste and let the Biryani become Dum.
In case you are using tissues, sprinkle water and let it Dum for 15 minutes. Out of that 8 minutes can be on high flame, 7 minutes on low flame and let it rest for 15 minutes after the stove is switched off.
After 30 minutes in all, turn it over with a flat ladle and serve.