Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat cooking oil in a large pot. Once hot, add cumin seeds, cardamom pods, cloves, and a cinnamon stick. Sauté for a few seconds until fragrant. Add the sliced onions and fry until they turn golden brown.

2. 2.Add Ginger-Garlic and Herbs

   Once onions are browned, add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears. Then, add fresh chopped coriander leaves and mix well.

3. 3.Introduce Spices and Tomatoes

   Add salt and red chili powder to the mixture and stir to combine. Next, add the slit green chilies and chopped tomatoes. Cook for 3-5 minutes until the tomatoes soften and the mixture thickens.

4. 4.Add Curd and Chicken

   Stir in the curd (yogurt) and mix thoroughly. Add the chicken pieces to the pot and coat them well with the masala. Cook the chicken in the masala for about 5-7 minutes, stirring occasionally.

5. 5.Cook Rice with Chicken

   Pour water into the pot and bring it to a boil. Once boiling, add the pre-soaked basmati rice. Stir gently to combine the rice with the chicken and masala.

6. 6.Dum Cook the Biryani

   Cover the pot with a tight-fitting lid and reduce the heat to low. Let the biryani cook on dum for about 15-20 minutes, or until all the water is absorbed and the rice is fully cooked and fluffy.

7. 7.Infuse with Smoke (Optional)

   For an authentic smoky flavor, place a small heat-proof bowl with hot coals inside the cooked biryani. Drizzle a little oil or ghee over the coals and quickly cover the pot again for 2-3 minutes to infuse the smoke. Remove the coal bowl before serving.

8. 8.Serve

   Gently fluff the biryani with a spoon, mixing the chicken and rice. Serve hot with sliced onions and cucumber.