⚠ Contains Allergens
Heat 4 tbsp of oil in a pan. Add 3/4 tsp shah jeera, 4 cloves, 3 cinnamon sticks, and 4 cardamom pods. Give it a mix. Add 1 kg of chicken pieces (large with bones) and fry for 2 minutes on high heat until the chicken starts to change color.
Add 2 tbsp ginger garlic paste and 3-4 finely chopped green chillies to the chicken. Fry for another 2 minutes on high heat, stirring continuously, until the chicken is lightly browned and the raw smell of ginger garlic is gone.
Reduce the heat to medium and cook the chicken for 3 minutes, stirring occasionally, allowing the flavors to meld.
Add 1/4 tsp turmeric powder, 2 tsp red chilli powder, 5 tsp readymade biryani masala, and 1 tsp salt to the chicken. Mix well and cook for 5-6 minutes on medium heat until the spices are well incorporated and the chicken is coated.
Reduce the heat to low and cook for 2 minutes, stirring occasionally, to ensure the spices are fully cooked and the chicken absorbs the flavors.
Switch off the heat. Add crushed fried onions (from 3 medium onions) and 150 ml whisked curd/yogurt to the chicken. Give it a good mix to combine all ingredients.
Switch on the heat to low. Cook for 2-3 minutes on low heat until the gravy thickens slightly and the oil begins to separate.
Cover the pan with a lid and cook for 10 minutes on low heat, allowing the chicken to cook through and become tender.
Add 2-3 tbsp chopped coriander to the chicken gravy. Give it a final mix and then switch off the heat. Cover the pan again.
In a separate large pot, boil 2.5 litres of water. Add 1 tsp shahjeera (caraway seeds), 4 cloves, 2 cinnamon sticks, 4 cardamom pods, 1 tbsp ghee, and 2.5 tbsp salt. Stir to dissolve the salt.
Add 750 gms of basmati rice (soaked for 30 minutes) to the boiling water. Cook for 6 minutes on high heat until the rice is 70-80% cooked (al dente). Switch off the heat and drain the rice.
Grease a clean pan with 1 tbsp ghee. Arrange half of the cooked basmati rice evenly at the bottom of the pan.
Evenly spread the entire cooked chicken gravy over the first layer of rice.
Layer the remaining cooked rice over the chicken gravy. Drizzle 2 tbsp ghee, pour 1/2 cup saffron milk, and sprinkle 3 tbsp fried onions over the top layer of rice.
Cover the pan tightly with aluminum foil, then place the lid on top. Cook on low heat for 8 minutes. After 30 minutes (including the initial 8 minutes of cooking and subsequent resting), open the cover.
Gently mix the biryani from bottom to top to combine the chicken gravy and rice. Serve hot in a bowl.
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