Step-by-Step Instructions

1. 1.Heat Oil and Add Whole Spices

   Pour 3 liters of Gold Winner oil into a large cooking pot set over a wood fire. Once the oil is hot, add 50 grams each of cinnamon, cloves, cardamom, and bay leaves. Let them sizzle for a moment.

2. 2.Sauté Onions

   Add 6 kilograms of thinly sliced onions to the hot oil and whole spices. Stir continuously until the onions turn a rich golden brown color.

3. 3.Add Garlic Paste

   Once the onions are golden brown, add 1.5 kilograms of garlic paste. Fry the garlic paste for approximately 5 minutes, stirring well, until its raw aroma disappears.

4. 4.Add Ginger Paste

   After frying the garlic, add 1.5 kilograms of ginger paste (ensure ginger is cleaned twice before pasting). Fry the ginger paste for another 5 minutes, stirring constantly, until its raw smell is gone.

5. 5.Incorporate Tomatoes and Spices

   Add 4.5 kilograms of pureed tomatoes, 750 grams of salt, 150 grams of chili powder, 150 grams of green chilies, half a large bunch of mint leaves, and half a large bunch of coriander leaves to the pot. Mix everything thoroughly and cook until the tomatoes soften and the oil begins to separate from the masala.

6. 6.Add Curd

   Pour in 3 liters of curd (yogurt) into the cooking mixture. Stir well to combine all the ingredients and let it cook for a few minutes.

7. 7.Add Chicken

   Add 15 kilograms of pre-washed chicken pieces to the pot. Mix gently with the masala, ensuring all chicken pieces are coated. Cook for only 2 minutes, stirring occasionally, to lightly sear the chicken without overcooking.

8. 8.Add Water and Bring to a Boil

   Pour 27 liters of water into the pot. Stir once and bring the mixture to a rolling boil. Ensure the water is bubbling vigorously before proceeding to the next step.

9. 9.Add Soaked Rice

   Once the water is boiling, add 15 kilograms of Royal Bullet rice that has been soaked for 30 minutes and washed twice. Distribute the rice evenly in the pot.

10. 10.Stir and Prepare for Dum

    Gently stir the rice into the boiling liquid, making sure not to break the grains. Cover the pot with a tight-fitting lid. Place hot coals directly on top of the lid to create a dum effect.

11. 11.Dum Cooking

    Allow the biryani to cook on dum for approximately 20 minutes. This slow cooking method will ensure the rice absorbs all the flavors and cooks perfectly.

12. 12.Finish with Ghee and Serve

    After 20 minutes of dum, remove the coals and the lid. Add 250 grams of ghee over the biryani. Gently fluff the biryani with a large ladle, mixing the rice and chicken. The biryani is now ready to be served.