Step-by-Step Instructions

1. 1.Prepare Biryani Masala

   Combine fennel seeds, whole coriander seeds, 6-7 green cardamom, 0.5 tablespoon black peppercorns, 10-12 cloves, 1 inch cinnamon sticks, 1 black cardamom, 1/4 piece nutmeg, 0.5 tablespoon mace, 0.5 tablespoon cumin seeds, and a few saffron strands on a plate. Lightly roast these spices in a pan for about 1-2 minutes until fragrant, then transfer them back to the plate to cool. Once cooled, grind them into a fine powder using a mixer.

2. 2.Prepare Chicken Yakhni

   In a pot, combine 1 kilogram of washed chicken pieces, 10 green chilies, 1 whole head of garlic, 1 inch of julienned ginger, 1 tablespoon of the prepared biryani masala, 1 tablespoon of salt, and 400 grams of water. Stir well to combine all ingredients. Cover the pot with a lid and cook until the chicken is tender and most of the water has evaporated. If any water remains, cook uncovered until it dries out completely.

3. 3.Boil Rice

   In a large pot, bring 3 liters of water to a rolling boil. Add 4 green cardamom, 6 cloves, 2-3 bay leaves, and 10 teaspoons of salt to the boiling water. Once the water is boiling vigorously, add the 1 kilogram of Basmati rice (Galaxy variety) that has been soaked for 3 hours. Cook the rice until it is 100% done, then drain it completely.

4. 4.Prepare Yogurt Mixture

   In a bowl, combine 200 grams of yogurt, 0.5 tablespoon yellow food color, 1 tablespoon red chili powder, 0.5 tablespoon sugar, 1 tablespoon kewra water, and 2 tablespoons green chili pickle. Mix all ingredients thoroughly until a smooth, orange-colored paste is formed.

5. 5.Fry Onions and Prepare Base

   Heat 250 grams of refined oil in a large pot. Add 1 sliced onion and fry until it turns golden brown. Remove half of the fried onions for garnish and set aside. To the remaining oil and onions in the pot, add 4 green cardamom, 1 black cardamom, 2-3 small pieces of cinnamon sticks, and 6-7 cloves. Sauté for a few seconds until fragrant. Then, add 2 tablespoons of ginger-garlic paste and sauté until the raw smell disappears. Add the cooked chicken yakhni to the pot and stir for 1-2 minutes. Scoop out any excess oil from the chicken and set aside for later use.

6. 6.Layer the Biryani

   To the chicken in the pot, add 200 grams of chopped tomatoes and 8-10 sliced green chilies. Sprinkle the remaining biryani masala over the chicken. Pour the prepared yogurt mixture evenly over the chicken. Gently layer the cooked rice on top of the chicken and spice mixture. Drizzle orange food color and kewra water over the rice. Sprinkle the reserved fried onions on top. Finally, drizzle the excess oil that was scooped out from the chicken over the rice.

7. 7.Dum Cook the Biryani

   Cover the pot with a clean cotton cloth, then place the lid tightly on top. Place a heavy object, like a grinding stone, on the lid to create a seal. Cook on high flame for 15 minutes, then reduce the flame to low and cook for another 15 minutes. This will allow the biryani to cook in its own steam (dum).

8. 8.Serve the Biryani

   Once the dum cooking is complete, gently mix the biryani from bottom to top using a large spoon or spatula. Ensure that the chicken, spices, and rice are well combined. Serve hot.