Marinate the Chicken: Take 500 grams of chicken cut into medium curry pieces and place them in a large bowl. Add 1 tablespoon red chili powder, 1 tablespoon ginger-garlic paste, 1 teaspoon salt (or to taste), 1 cup thick curd, and 1 tablespoon biryani masala. Mix everything thoroughly so each chicken piece is evenly coated. Set aside to marinate for at least 30 minutes.

Fry the Onions for Topping: Heat ½ cup oil in a pan on high flame. Add 2 large finely chopped onions and fry them, stirring occasionally, until they turn deep golden brown and crispy. Remove the fried onions and set them aside on a plate to be used for layering later.

Prepare the Spice Tempering and Cook the Chicken: In the same pan, heat 2 tablespoons oil and add 4 green cardamom pods, 1 black cardamom pod, 1 teaspoon black peppercorns, 5 cloves, a 1-inch cinnamon stick, and 1 teaspoon cumin seeds. Let the spices sizzle and release their aroma. Add the marinated chicken pieces and cook them on medium heat, stirring occasionally, until the chicken absorbs the spices and is partially cooked through.

Layer the Chicken Biryani: Spread half of the soaked and half-cooked basmati rice (about 2 cups) over the chicken. Sprinkle 1 teaspoon biryani masala, a pinch of salt, ¼ cup saffron-infused milk, and half of the fried onions. Add the remaining rice on top, sprinkle some chopped coriander leaves, and finish with the rest of the fried onions. Drizzle 2 tablespoons ghee over the top. Pour 2 cups of water, cover the cooker, and cook on high flame until 2 whistles.

Serve the Biryani: Once the pressure releases naturally, open the cooker and gently fluff the rice to mix the layers. Serve the hot chicken biryani with cooling raita, fresh salad, or plain yogurt for a wholesome Indian meal.