Step-by-Step Instructions

1. 1.Prepare the Onions

   Finely chop 1 large onion and set aside for the gravy. Thinly slice 1.5 onions for frying.

2. 2.Make Crispy Fried Onions

   Heat a generous amount of neutral oil or chicken fat in a pan over medium heat. Add the thinly sliced onions and fry, stirring continuously, until they are deep golden brown but not burnt. Drain on a paper towel and set aside. The resulting flavored oil can be used later.

3. 3.Prepare the Rice

   Thoroughly wash the basmati rice, changing the water until it runs clear. Then, cover with fresh water and let it soak for 30 minutes.

4. 4.Make the Dough for Sealing (Optional)

   In a bowl, mix 350g flour, 3g salt, 250ml water, and 15g oil or ghee. Knead into a smooth dough. Cover with a damp cloth and set aside. This will be used to seal the pot for 'dum' cooking.

5. 5.Sear the Chicken

   Heat a pan with ghee or oil. Sear the chicken pieces until they are nice and golden brown on all sides. Remove from the pan and set aside.

6. 6.Cook the Gravy Base

   In the same pan used for the chicken, fry the chopped onions with ghee/oil until softened. Add the whole spices (cardamom, cinnamon, bay leaves, fenugreek, mace) and fry for a few minutes to release their flavors. Once the onions are golden brown, add the ginger-garlic paste and cook until the raw smell is gone. Stir in the tomato paste and cook for one minute. Add the garam masala and chili powder, followed by the chopped tomatoes. Simmer for a few minutes, adding a splash of water if it becomes too pasty. Season with salt and a touch of sugar.

7. 7.Stabilize the Yogurt

   In a separate bowl, place the full-fat Greek yogurt. To prevent it from splitting, whisk in 2 tablespoons of double cream and 1 teaspoon of cornstarch until smooth and homogenous.

8. 8.Finish the Chicken Gravy

   Remove the gravy base from the heat and let it cool slightly. Add the stabilized yogurt bit by bit, stirring it in completely. Return the pan to low heat, add the seared chicken back into the gravy, and simmer slowly until the chicken is cooked through.

9. 9.Prepare the Saffron Sauce

   In a small pot, combine the double cream, butter, and saffron strands. Bring to a simmer and cook for 3-5 minutes until the sauce is beautifully golden and the saffron has bloomed. Set aside.

10. 10.Par-cook the Rice

    Bring the chicken stock or water to a boil with salt, cardamom, star anise, cloves, bay leaves, mace, turmeric, and ghee. Add the soaked and drained rice. Give it a stir and boil for exactly 2-3 minutes. The rice should be partially cooked but still have a raw core. Immediately drain the rice, reserving the cooking liquid for other uses.

11. 11.Layer the Biryani

    In a heavy-bottomed pot or a traditional clay pot (handi), start layering. Begin with a thin layer of saffron sauce, followed by a layer of par-cooked rice. Add sliced green chilies, torn fresh mint and cilantro, and a sprinkle of crispy fried onions. Add a layer of the cooked chicken and some of its gravy. Repeat with another layer of rice, saffron sauce, herbs, and onions. Finish with the remaining chicken and gravy, and top with a final layer of rice, saffron sauce, herbs, and a generous amount of crispy onions.

12. 12.Dum Cook the Biryani

    Preheat your oven to 230°C (446°F). Seal the pot tightly. If using dough, roll it into a long rope and press it around the rim of the pot, then place the lid on top, pressing down to create an airtight seal. If using foil, cover the pot tightly with foil before putting on the lid. Bake in the oven for 25-30 minutes.

13. 13.Rest and Serve

    Once cooked, carefully remove the pot from the oven. Let it rest for 5 minutes. Break the seal and open the lid, being careful of the hot steam. Gently mix the layers from the side to combine. Serve hot, garnished with more fresh herbs and crispy onions. Enjoy with the freshly made flatbread.