Chicken Biriyani

For the chicken

• 1 pound bone-in, skinless chicken pieces preferably thighs or drumsticks
• Mild vegetable oil
• 3 medium onions sliced 1/4-inch (6-mm) thick
• One (1-inch |2.5-cm) piece fresh ginger minced
• 8 cloves garlic minced
• 1 to 2 green chile peppers such as Thai green chile peppers, finely chopped
• 1 tablespoon cumin seeds
• 6 black peppercorns
• 2 dried red chiles
• water if needed
• 1/2 cup full-fat Greek yogurt
• 1 teaspoon Kashmiri chile powder*
• 1/4 teaspoon ground turmeric
• 1 teaspoon garam masala
• 3 tablespoon store-bought or homemade biriyani masala*
• Juice of 1 small lemon
• 1 teaspoon salt
• 1/2 cup finely chopped cilantro
• 1/4 cup finely chopped mint
• 2 tablespoons ghee

For the rice

• water
• 4 cloves
• 4 green cardamom pods
• 1 black cardamom pod
• One (1-inch | 2.5-cm) cinnamon stick
• 1 dried bay leaf
• 4 black peppercorns
• 2 star anise
• 1 teaspoon ghee or mild vegetable oil
• 2 tablespoons salt
• 2 cups uncooked basmati rice

For the layering components

• Vegetable oil (as needed)
• 4 medium onions sliced 1/4 inch (6 mm) thick
• 2 tablespoons lukewarm milk
• Pinch of saffron threads
• Finely chopped cilantro and mint (as needed)
• 3 tablespoons ghee melted
• 1/2 teaspoon garam masala
• 1 teaspoon rose water (optional)