Lingkan Reang
Mix chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, slit green chilli, and salt. Let it sit for 30 minutes.
Half-cook basmati rice in boiling water with, cloves, and cinnamon a bay leaf.
Fry onions until golden, then add marinated chicken, tomatoes, green chilies, and cook until tender.
In a pot, layer half-cooked rice over the chicken, adding fried onions, saffron milk, and fresh coriander.
Seal the pot with a lid or dough, and cook on low heat for 20 minutes.
Gently mix layers and serve hot with raita. Enjoy!
It is also called Awadhi Biryani, which is a superset of biryanis made in the significant old nawabi cuisine.