Step-by-Step Instructions

1. 1.Prepare Onions for Barista

   Take 6-8 medium onions and slice them thinly. These will be used to make crispy fried onions (barista).

2. 2.Wash Herbs and Chillies

   Thoroughly wash a bunch of fresh coriander leaves, mint leaves, and 10-15 green chilies under clean water. Split the green chilies lengthwise.

3. 3.Make Barista (Fried Onions)

   Heat 500 ml of cooking oil in a large pot over medium-high heat. Once hot, add the thinly sliced onions and fry them until they turn crispy and golden brown. Remove the fried onions from the oil and set aside.

4. 4.Clean and Prepare Chicken

   Take 2 kg of chicken pieces and wash them thoroughly with clean water. Transfer the cleaned chicken to a large bowl for marination.

5. 5.Marinate Chicken

   To the chicken, add 500 g fresh yogurt, 2 tbsp ground mixed spices, 1.5 tbsp turmeric powder, 2 tbsp salt, 2 tbsp cumin powder, 3 tbsp ginger garlic paste, and 2 tbsp red chili powder. Mix all ingredients well with your hands, ensuring the chicken pieces are evenly coated. Cover the bowl and let the chicken marinate for at least 1 hour.

6. 6.Prepare Pot for Rice

   Prepare a large pot for cooking rice by applying a layer of mud or clay to the bottom exterior to prevent burning during cooking. Place the pot over fire.

7. 7.Cook Basmati Rice

   Add 4-5 liters of water to the pot. Once the water is hot, add 2 kg basmati rice, 3 tbsp salt, 4-5 bay leaves, 10-12 cloves, 4-5 black cardamom pods, 2-3 cinnamon sticks, 2-3 pieces of mace, 3-4 star anise, 8-10 green cardamom pods, and 1 tbsp whole black pepper. Stir gently and cover the pot. Cook until the rice is about 70-80% done (al dente).

8. 8.Drain Cooked Rice

   Once the rice is cooked to the desired consistency, carefully drain the water and set the rice aside in a separate container.

9. 9.Prepare Biryani Base Masala

   In another large pot, heat 200-300 ml of cooking oil. Add 6-8 sliced onions and fry until light golden. Then add 10-15 split green chilies, 3-4 bay leaves, 2-3 star anise, 2 cinnamon sticks, 2 pieces of mace, 3-4 black cardamom pods, 5-7 green cardamom pods, 1 tbsp whole black pepper, and 8-10 cloves. Sauté for a few minutes until fragrant.

10. 10.Add Powdered Spices to Base

    Add 2 tbsp ginger garlic paste, 2 tbsp coriander powder, 2 tbsp cumin powder, 1 tbsp turmeric powder, 1 tbsp salt, 2 tbsp finely ground mixed spices, and 2 tbsp red chili powder to the pot. Mix well and cook the spices for 5-7 minutes until the oil separates and the raw smell disappears.

11. 11.Add Biryani Masala and Marinated Chicken

    Sprinkle 4-5 tbsp (2 packets) of biryani masala over the cooked spices. Immediately add the marinated chicken to the pot. Mix the chicken thoroughly with the masala, ensuring every piece is coated. Cook the chicken in the masala for about 15-20 minutes until it is partially cooked and the gravy thickens.

12. 12.Layer the Biryani

    Once the chicken is partially cooked, begin layering the biryani. First, spread a layer of the cooked basmati rice over the chicken. Then, sprinkle a generous amount of crispy fried onions (barista). Add another layer of rice, followed by more barista. Garnish with chopped fresh coriander leaves and fresh mint leaves. Squeeze lemon juice over the top layer.

13. 13.Dum Cook the Biryani

    Cover the pot tightly with a lid. Place heavy weights (like bricks) on top of the lid to create a seal, ensuring no steam escapes. Cook on low heat (dum) for 20-30 minutes, allowing the flavors to meld and the rice to cook completely.

14. 14.Serve the Biryani

    After dum cooking, carefully remove the lid. Gently mix the biryani from the bottom up to combine the chicken and rice layers. Serve the hot, aromatic chicken biryani on plates, optionally with raita and sliced onions.