Step-by-Step Instructions

1. 1.Prepare the Pot with Fats

   Add 2 tablespoons of ghee and 1/4 cup of cooking oil to a large, heavy-bottomed pot or Dutch oven and heat it over medium flame.

2. 2.Sauté Whole Spices

   Once the oil is hot, add 5 green cardamom pods and 2 (1-inch) cinnamon sticks. Sauté for about 30 seconds until they become fragrant.

3. 3.Caramelize Onions

   Add 4 large, thinly sliced onions to the pot. Sauté them, stirring frequently, until they turn deeply golden brown and caramelized. This will take approximately 10-12 minutes.

4. 4.Add Ginger-Garlic Paste

   Once the onions are caramelized, add 3 tablespoons of ginger-garlic paste. Cook for 2-3 minutes, stirring constantly, until the raw smell of ginger and garlic disappears.

5. 5.Cook Tomatoes and Green Chilies

   Add 3 medium chopped tomatoes and 5 slit green chilies to the pot. Cook, mashing the tomatoes occasionally, until they soften and turn mushy, and the oil starts to separate from the mixture (about 5-7 minutes).

6. 6.Add Fresh Herbs

   Stir in 1/2 cup of chopped fresh mint leaves and 1/2 cup of chopped fresh coriander leaves. Mix well and cook for another 2-3 minutes until the herbs wilt slightly.

7. 7.Incorporate Dry Spices

   Add 2 tablespoons of red chili powder, 1 teaspoon of turmeric powder, and 2 tablespoons of biryani masala. Mix thoroughly with the vegetable mixture and cook for 1-2 minutes until the spices are fragrant.

8. 8.Add Yogurt and Salt

   Pour in 1 cup of plain yogurt and mix it well into the masala until fully combined. Then, add 2 teaspoons of salt and stir to distribute evenly.

9. 9.Add Chicken and Lemon Juice

   Add 1 kg of chicken pieces to the masala. Add an additional 1 teaspoon of salt. Mix well to ensure all chicken pieces are coated with the spice mixture. Squeeze the juice of 1 lemon over the chicken.

10. 10.Partially Cook Chicken

    Cover the pot with a lid and let the chicken cook in its own juices and the masala for about 10-15 minutes on medium-low heat, stirring occasionally, until the chicken is partially cooked (about 70% done).

11. 11.Add Water and Bring to Boil

    Pour 3 cups of water into the pot. Add 1 teaspoon of salt (or to taste) and bring the mixture to a rolling boil.

12. 12.Add Soaked Basmati Rice

    Once the water is boiling vigorously, add the 2 cups of pre-soaked basmati rice (drained). Stir gently to combine the rice with the chicken and masala, being careful not to break the rice grains.

13. 13.Dum Cook the Biryani

    Cover the pot tightly with a lid. Reduce the heat to low and cook for 15-20 minutes, or until all the water is absorbed and the rice is perfectly cooked and fluffy. Do not open the lid during this time.

14. 14.Fluff and Serve

    Once cooked, turn off the heat and let the biryani rest for 5-10 minutes with the lid on. Then, gently fluff the biryani with a large spoon or fork from the sides to mix the chicken and rice. Serve hot.