Step-by-Step Instructions

1. 1.Prepare the Rice

   Wash 500g of Basmati rice thoroughly and soak it in water for 20 minutes.

2. 2.Boil Water for Rice

   In a large pot, heat 1 tbsp of oil. Add whole spices: cinnamon, star anise, bay leaf, cloves, cardamom, and black pepper. Sauté for a few seconds to release their aroma.

3. 3.Cook the Rice

   Pour 2.5 liters of water into the pot with the spices and add 1 tsp of salt. Bring the water to a rolling boil. Drain the soaked rice and add it to the boiling water. Stir gently. Cook until the rice is about 80-90% cooked (it should still have a slight bite). Drain the rice completely and set it aside.

4. 4.Marinate and Fry Chicken

   On a plate, place 800g of chicken pieces. Marinate with 1 tsp turmeric powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well, ensuring all pieces are coated. Heat 3 tbsp of oil in a wide pan or wok. Carefully place the marinated chicken pieces in the hot oil and fry on medium-low heat, flipping them to cook both sides until they are golden brown. Once fried, remove the chicken from the pan and set aside.

5. 5.Fry Potatoes and Eggs

   Peel and cut 3 medium-sized potatoes into chunks. Season them with a pinch of salt and a pinch of turmeric powder. In the same oil used for the chicken, fry the potatoes until they are golden brown on all sides. Remove and set aside. In the same oil, fry 4 boiled eggs until they develop a light golden, slightly crispy layer. Remove and set aside.

6. 6.Prepare the Masala Base

   To the remaining oil in the pan, add 2 tsp of ghee. Add 1 tsp of cumin seeds. When the seeds start to sizzle, add 1 cup of finely chopped onions. Sauté the onions, stirring frequently, until they turn a deep golden brown.

7. 7.Cook the Masala

   Add 1 tbsp of ginger-garlic paste to the fried onions and sauté for about a minute until the raw smell disappears. Add 1 cup of chopped tomatoes and salt to taste. Cook, stirring occasionally, until the tomatoes break down and become soft and mushy.

8. 8.Add Spices and Yogurt

   Add 1 tsp of turmeric powder and 2 tsp of chilli powder to the pan. Mix well and cook for a minute. Lower the heat and add 1 cup of yogurt, stirring continuously to prevent it from curdling. Cook until the oil starts to separate from the masala.

9. 9.Combine Ingredients

   Add one packet of biryani masala to the gravy and mix well. Add the fried potatoes and stir to coat. Add a handful of fresh mint leaves. Finally, add the fried chicken pieces and a few whole green chillies. Gently mix everything together until the chicken and potatoes are well-coated in the masala.

10. 10.Layer the Biryani

    Take a heavy-bottomed pot suitable for 'dum' cooking. Brush the bottom with 1 tsp of ghee. Transfer the entire chicken and potato masala mixture into this pot, spreading it evenly at the bottom.

11. 11.Assemble the Layers

    Carefully layer the cooked Basmati rice over the chicken masala. Place the fried eggs and fried potatoes on top. Sprinkle with soaked and peeled almonds, fresh mint leaves, and a generous amount of fried onions. Drizzle a few drops of food coloring (optional) and some more ghee over the top.

12. 12.Dum Cooking

    Seal the pot tightly with a lid, using flour dough around the rim to ensure no steam escapes. Place the pot on the stove and cook on a medium-low flame for 10 minutes. After 10 minutes, turn off the heat completely and let the biryani rest, still sealed, for another 10 minutes.

13. 13.Serve

    Carefully remove the dough seal and open the pot. Gently fluff the rice from the sides using a large spoon or spatula, mixing the layers slightly. Transfer to a large serving platter and garnish with sliced cucumbers, carrots, and lime wedges. Your delicious Chicken Biryani is ready to be served.