In a mixing bowl add minced chicken. Clean well and add.

To this add ginger garlic paste, Red Chili powder, Garam Masala, Cumin powder, Turmeric powder and required Salt.

Next add corn flour.

Also add finely chopped Cilantro and Onion.

Combine everything until mixed.

Shape them into equal sized balls. You can use 1 tbsp or 1.5tbsp to of meatball base to shape. Making big meatballs will make them undercooked in the middle portion. Hence I prefer small sized balls

Preheat the air fryer to 200 C / 400 F for 5 mins. Spray in some oil and arrange the meatballs. Air fry at 180 C / 356 F for 16 mins. Flip once halfway and brush with oil as needed.

If cooking in stove top you add oil to a frying pan. Once its hot add the meatballs and deep fry until its crisp and cooked.

Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.

In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.

Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.

Drain the excess water and then spread the cooked rice on a wide plate and let it cool.

Heat a biryani pot with oil. Once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter.

Then add in sliced onions and Saute untill the onions are soft. Next, add ginger garlic paste and fry till the raw smell leaves.

Add Mint and coriander leaves, Saute for a min or till they shrink.

Next, add in the chopped tomatoes and cook till they become soft.

Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt. Mix well and cook for a min.

Now add in the curd/ yogurt.

Combine and cook till the oil separates, Add Lemon Juice and Kewra water if using.

finally add ¾ of the cooked kofta ballas and combine with the masala. Cook for 2 mins and switch off the flame.

In a bowl add milk and Saffron. Let it rest for 30 mins. Chop Coriander leaves and keep them ready as well. Fry onions , Cashew nuts and keep them ready as well.

On top of the prepared biryani masala , spread half of the cooked rice.

Top it with saffron milk, Chopped coriander leaves , fried onions, fried cashew nuts and the remaining chicken meatballs.

Top it with the remaining rice. Sprinkle in saffron milk, coriander leaves, fried cashew nuts and fried onion. Close the biryani pot. I used my Dutch oven.

Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.

Let the pot remain closed for another 30 mins and then open.

Gently fluff the rice. Delicious chicken Kofta biryani is now ready.