Chicken Biryani

Step 1: Sauté Whole Spices

Heat 200 gms of oil in a large pot. Add 2 mace, 3 star anise, 6 green cardamoms, 2 black cardamoms, and 3 cloves. Sauté for about 30 seconds until fragrant.

Step 2: Add Fennel Seeds, Pepper, Cinnamon, Bay Leaf, and Ginger Garlic Paste

Add 1 teaspoon of fennel seeds, 1/2 teaspoon of black pepper, a few pieces of cinnamon, and a few bay leaves to the pot. Then, add 4 tablespoons of ginger garlic paste and mix well, sautéing until the raw smell disappears.

Step 3: Sauté Chillies, Onions, and Mint Leaves

Add 4 mid-sliced green chillies, 4 chopped onions, and a handful of mint leaves to the pot. Sauté until the onions turn translucent and soft.

Step 4: Add Tomatoes and Chicken

Add 3 chopped tomatoes to the mixture and mix well. Then, add 1.25 Kg of chicken pieces to the pot and mix thoroughly to coat the chicken with the masala.

Step 5: Season Chicken and Cook with Curd

Add 1/2 teaspoon of turmeric powder, 1 tablespoon of chili powder, 1 tablespoon of salt, 1 tablespoon of coriander powder, and 1 tablespoon of garam masala to the chicken. Mix everything well. Add 200 gms of curd, mix again, then cover the pot and cook for 25 minutes on medium heat.

Step 6: Add Rice, Water, and Coriander Leaves

After 25 minutes, remove the lid. Add 1 Kg of pre-soaked Basmati rice, 4 glasses of water, and a handful of chopped coriander leaves. Add 1 teaspoon of salt (adjust to taste). Mix gently to combine the rice with the chicken masala.

Step 7: Cook Rice and Chicken

Cover the pot again and cook for 20 minutes on medium heat until the rice is partially cooked and most of the water is absorbed.

Step 8: Add Ghee and Mix

Remove the lid and add 200 gms of ghee over the rice. Gently mix the biryani to distribute the ghee and ensure the rice is fluffy.

Step 9: Dum Cooking

Place the biryani pot on an iron tawa (griddle) over low heat. Cover the pot tightly and cook for 10 minutes for the final dum cooking, allowing the flavors to meld and the rice to cook perfectly.

Step 10: Serve Chicken Biryani

Once cooked, remove from heat. Fluff the biryani gently with a spoon. Serve hot with raita and chopped onions/cucumber.

• Ensure the chicken is cooked about 70-80% before adding the rice, as it will continue to cook with the rice.

• Adjust the amount of green chilies and chili powder according to your spice preference.

• Using an iron tawa for dum cooking helps distribute heat evenly and prevents the bottom layer from burning.

• For a richer flavor, you can fry some onions until golden brown and use them as a garnish.

• Add a few drops of saffron milk (saffron soaked in warm milk) for enhanced color and aroma.

• Vegetable biryani can be made by substituting chicken with mixed vegetables like potatoes, carrots, and beans.