Step-by-Step Instructions

1. 1.Prepare Green Paste

   Combine 6-8 garlic cloves, 1-1.5 inch cubed ginger, 4-6 fresh green chilies, 1/4 cup fresh coriander, and 1/4 cup water in a chopper blender. Blend until a coarse green paste is formed. Do not over-blend into a smooth liquid.

2. 2.Marinate the Chicken

   In a bowl, combine 1 cup yogurt, 2 tsp salt, 1 tsp turmeric powder, 2 tsp Kashmiri chili powder, 2 tsp coriander powder, 2 tsp fennel powder, 1 tsp cumin powder, 1 tsp garam masala powder, 8 dried plums (aloo Bukhara), 1 tbsp tomato puree, and 1 tbsp malt vinegar. Mix well to form a thick marinade. Add the prepared green paste to this marinade. Score 1 kg of chicken drumsticks (or preferred chicken pieces) with a knife to allow flavors to penetrate. Add the scored chicken to the marinade and mix thoroughly, ensuring each piece is well coated. Refrigerate for at least 30 minutes, or preferably overnight, for best results.

3. 3.Prepare Fried Onions

   Heat 1 cup cooking oil in a pan over high heat. Add 400g thinly sliced red onions. Fry, stirring occasionally, for about 15 minutes until they turn golden brown and crispy. Sprinkle 1/2 tsp salt during frying to help draw out moisture and achieve crispiness. Once golden, remove the onions from the oil using a strainer and set aside. Reserve the flavored oil for cooking the chicken curry.

4. 4.Cook the Chicken Curry

   Reheat the reserved flavored oil in the same pan over medium-high heat. Add 1 tsp cumin seeds, 6 cardamom, 2 cinnamon sticks, 2 bay leaves, and 6 cloves. Sauté for 1-2 minutes until fragrant. Add 300g thinly sliced white onions and a couple of pinches of salt. Cook, stirring frequently, for 10-12 minutes until the onions are translucent and lightly golden. Reduce the heat to low. Add the marinated chicken to the pan. Increase heat to high and cook for 5 minutes, stirring occasionally, until the chicken changes color and releases its natural juices. Cover the pan with a lid and let it simmer on low heat for 20-25 minutes, allowing the chicken to cook through and the flavors to meld. Stir occasionally to prevent sticking, especially due to the dried plums.

5. 5.Par-boil the Rice

   In a large pot, bring about 15 cups of water to a rolling boil over high heat. Add 2 tsp salt, 4 cardamom, 2 cinnamon sticks, 2 bay leaves, 6 cloves, and 1 tbsp cooking oil. Stir well. Add 3 cups of washed and soaked Basmati rice to the boiling water. Cook the rice for 4-8 minutes, depending on whether it's aged or new harvest rice. The rice should be 60-70% cooked, meaning it's al dente with a slight resistance when bitten and still a little hard in the center. Drain the rice immediately using a colander.

6. 6.Layer the Biryani (Dum Stage)

   In a heavy-bottomed pot, spread a thin layer of the chicken curry gravy at the bottom. Gently layer half of the par-boiled rice over the gravy. Do not press the rice down. Sprinkle a portion of fresh coriander and some of the fried onions over the rice. Carefully spoon the remaining chicken curry over this layer. Add another layer of the remaining par-boiled rice. Sprinkle the remaining fresh coriander and fried onions on top. Drizzle 3-4 tablespoons of pure butter ghee evenly over the top layer of rice. Cover the pot tightly with aluminum foil, then place the lid on top to create a tight seal. Place the pot on a preheated cast iron tawa (griddle) over high heat for 8-10 minutes. Then, reduce the heat to the lowest setting and cook for another 15-20 minutes. Turn off the heat and let the biryani rest, undisturbed, for 10-20 minutes to allow the steam to infuse all the flavors and make the rice fluffy and individual.

7. 7.Serve the Biryani

   Carefully remove the lid and foil. Gently fluff the biryani with a spoon, ensuring you get some chicken and rice from the bottom layers. Serve hot and enjoy your perfectly cooked Chicken Biryani!