420 grams basmati rice ((2 ½ cups) (aged rice))

1 large onion (thinly sliced about 1 heaped cup (or handful of fried onions))

¼ cup ghee

4 cloves

1 bay leaf (, small, / tej patta)

4 green cardamoms (/ elaichi)

1 to 2 cinnamon sticks ( / dalchini)

½ shahi jeera ( / caraway seeds)

½ tsp kewra water

2 drops meeta attar ( (optional) (prefer organic))

3 to 4 green chilies

1 Pinch saffron (, soaked in 1 tbsp water)

4 tbsp cream

1 ½ cup mint ( (pudina chopped) (not used in authentic awadhi biryani, but some places they are used))

1 kg chicken ( or lamb meat (bone-in))

1 ½ gram cinnamon ( / dalchini)

6 green cardamoms ( / elaichi)

½ tsp cloves ( / lavang)

2 bay leaves ( / tej patta)

¾ tsp salt ( or as needed)

½ tsp cardamom powder ( / eliachi powder)

150 grams curd (, or ¾ cup, / yogurt (semi thick) (do not use sour))

1 ½ tbsp ginger garlic paste ( or ginger juliennes)

½ tsp Yellow chili powder (, ( Substitute with Red chilli powder))

1 pinch mace powder (, or substitute with 2 to 3 strands of mace / javitri)

1 tsp rose water

½ tsp kewra water

½ tsp shahi jeera

1 to 2 bay leaf ( (optional))

2 to 4 green cardamoms (/ elaichi (optional))

Cinnamon stick ( (optional))

1 tsp oil

1 tbsp lemon juice ( (optional))

1 tsp salt ( or as needed)