Bawarchi Style Chicken Biryani

Step 1: Prepare Birista (Fried Onions)

Heat 350 ml refined oil in a large pot. Add 4 thinly sliced medium onions. Fry on medium flame, stirring continuously, until they turn a light golden brown. Immediately remove the fried onions (birista) from the oil and set aside to prevent them from becoming bitter.

Step 2: Cook Potatoes

In the same oil, add 1 kg peeled and halved potatoes. Prepare ginger-garlic juice by mixing 4 tbsp ginger-garlic paste with 1 cup water and straining it. Add 1/4th of this juice to the potatoes. Add 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp salt, a pinch of orange food color, and 2-3 drops of Meetha Attar. Mix everything well on high flame until the potatoes are coated. Add 1 glass of water and 2-3 bay leaves. Cover the pot and cook on high flame for 10-12 minutes until the potatoes are 70-80% cooked. Remove the cooked potatoes and set aside.

Step 3: Cook Chicken

In the remaining gravy from the potatoes, add 1.5 kg chicken pieces. Add 1.5 tsp salt, the remaining 3/4th of the ginger-garlic juice, 1.5 tsp red chili powder, 1.5 tsp cumin powder, and 2-3 drops of Meetha Attar. Mix well on high flame until the chicken is thoroughly coated. Cover the pot and cook on high flame for 12-15 minutes until the chicken is 80% cooked and starts to leave the bone. Remove the cooked chicken and set aside with the potatoes.

Step 4: Prepare Biryani Juice

Allow the remaining chicken and potato gravy to cool down. Strain the cooled gravy through a fine-mesh sieve to remove any solid spices. Separate the oil (tari) that floats to the top and set it aside for later. To the strained gravy, add 200g fresh curd (ensure it's not sour), 2-3 tbsp Kewra Water, 2-3 tbsp Rose Water, and 4-5 drops of Meetha Attar. Mix thoroughly until the curd is completely smooth and forms a uniform biryani juice. Set aside.

Step 5: Boil Rice

In a large pot, bring a generous amount of water to a rolling boil. Add 6 tbsp salt and 4 tbsp sugar. Add the whole spices: 1 tsp Shah Jeera, 8-10 cloves, 4 green cardamoms, 1 star anise, 1 javitri flower, 2 small pieces of cinnamon sticks, and 4-5 bay leaves. Cover the pot to bring the water to a rapid boil quickly. Add 1.5 kg Basmati rice that has been soaked for 1 hour. Stir gently to prevent breaking the rice grains.

Step 6: Layer the Biryani Base

In a large biryani pot, arrange the cooked chicken and potatoes evenly at the bottom. Pour the prepared biryani juice over the chicken and potatoes, ensuring it spreads evenly. Sprinkle 4 tbsp of Bawarchi style biryani masala over this layer. Take about 3/4th of the fried birista, lightly crush it with your hands, and sprinkle it over the masala. Grate 50g mawa/khoya and sprinkle it evenly. Optionally, add 4-5 Alubukhara (dried plums) for extra flavor.

Step 7: Layer the Rice

While the rice is boiling, maintain the gas on. When the rice is 50% cooked (still firm), remove one portion using a strainer and layer it over the biryani base. Continue boiling the remaining rice. When the rice reaches 60-70% cooked, remove another portion and layer it. Finally, when the remaining rice is 90% cooked, remove it and layer it on top. Pour the separated tari (oil) over the rice. In 200ml milk, mix a pinch of orange food color and 2-3 drops of Meetha Attar, then drizzle this mixture over the rice. Sprinkle the remaining birista on top.

Step 8: Dum Cooking

Cover the biryani pot tightly with a lid, ensuring it's sealed (you can use dough to seal the edges if your lid isn't airtight). Cook on medium flame for 15 minutes, then reduce the flame to low and cook for another 10 minutes. After cooking, turn off the gas and let the biryani rest, undisturbed, for 10-15 minutes to allow the steam to settle and flavors to meld.

Step 9: Serve Biryani

After resting, gently mix the biryani. First, push the plain rice to the side to create space. Then, scoop out the chicken and potatoes from the bottom. Serve by mixing the masala-coated rice from the bottom with the plain rice from the top, ensuring each serving has a mix of chicken, potatoes, and flavorful rice. Enjoy your Bawarchi Style Chicken Biryani!

• Always fry onions for birista on medium flame, stirring continuously, to achieve a light golden color and prevent bitterness.

• Do not overcook potatoes or chicken; cook them to 70-80% doneness as they will finish cooking during the dum process.

• Soak basmati rice for at least one hour to ensure long, fluffy grains and quicker cooking.

• Strain the gravy after cooking chicken and potatoes to remove any extra spices, which is a Bawarchi secret for a refined taste.

• Layer the rice in stages (50%, 70%, 90% cooked) for even cooking and texture throughout the biryani.