Step-by-Step Instructions

1. 1.Prepare Rice

   Wash 1 kg Basmati rice thoroughly 3 times until the water runs clear. Soak the washed rice in water for at least 30 minutes.

2. 2.Prepare Chicken Marinade

   Wash 1 kg chicken pieces thoroughly. In a large bowl, add the washed chicken. Add 1 cup yogurt, 2 tbsp ginger-garlic-coriander paste, 3-4 tbsp of the prepared masala paste (from Step 3), 2 tbsp red chili powder, 1 tsp turmeric powder, 1 tbsp Goda Masala, 1 packet biryani masala, 1 packet chicken masala, salt to taste, 1/4 cup chopped mint leaves, 1/4 cup chopped coriander leaves, and juice from half a lemon. Mix all ingredients well to coat the chicken. Add 1/2 cup fried brown onions. Marinate the chicken for at least 30 minutes.

3. 3.Prepare Masala Paste

   Slice 2-3 large onions and peel 1 whole garlic bulb. In a pan, heat 2-3 tbsp oil. Add the sliced onions and peeled garlic. Fry until they turn light brown. Add 2 tbsp dalia (split chickpeas) and 2 tbsp peanuts to the pan. Continue frying until the onions are golden brown and the dalia/peanuts are lightly roasted. Add the whole spices (1 bay leaf, 3-4 cloves, 1/2 tsp black peppercorns, 2 cardamom pods, 1/2 inch cinnamon stick) and fry for another minute until fragrant. Transfer the fried mixture to a grinder. Add 1 inch ginger, 1/2 cup coriander leaves, and 1/4 cup grated/sliced coconut. Grind to a fine paste, adding a little water if necessary.

4. 4.Prepare Brown Onions for Garnish

   Slice 1-2 large onions thinly. In a pan, heat enough oil for deep frying. Fry the sliced onions until they are deep golden brown and crispy. Remove the fried onions and spread them on a paper towel to drain excess oil.

5. 5.Boil Rice

   In a large pot, bring water to a rolling boil. Add 1 tsp cumin seeds, 5-6 slit green chilies, 1/2 cup chopped coriander, 1/4 cup chopped mint, 2-3 bay leaves, 5-6 cloves, 1 tsp black peppercorns, 3-4 cardamom pods, 1 inch cinnamon stick, and salt to taste. Once the water is boiling vigorously and the spices have infused, add the soaked Basmati rice. Cook the rice until it is 70-80% done. Drain the water and set the rice aside.

6. 6.Cook the Chicken Gravy

   In a large, heavy-bottomed pot (for biryani), add the remaining oil from frying onions and 2-3 tbsp butter. Add the prepared masala paste (from Step 3) to the pot. Sauté for 5-7 minutes until the raw smell disappears and oil starts to separate. Add 2 tbsp ginger-garlic-coriander paste. Add 2 tbsp red chili powder, 1 tsp turmeric powder, 1 tbsp Goda Masala, 1 packet biryani masala, 1 packet chicken masala, and salt to taste. Mix well and cook for another 5 minutes. Add the marinated chicken pieces to the pot. Mix thoroughly with the masala. Cover the pot and let the chicken cook on medium-low heat for about 20-25 minutes, stirring occasionally, until it's half-cooked. Remove about 1/3 of the cooked chicken gravy into a separate bowl for layering.

7. 7.Layer the Biryani for Dum Cooking

   Spread a layer of the remaining chicken gravy at the bottom of the pot. Add a layer of the partially cooked rice over the chicken gravy. Sprinkle some fried brown onions, chopped coriander, and mint leaves over the rice layer. Drizzle some ghee and a few drops of red food color (mixed with water) over the rice. Add another layer of the reserved chicken gravy. Repeat the layers: rice, brown onions, coriander, mint, ghee, and food colors (red and orange).

8. 8.Dum Cooking

   Seal the pot tightly with a lid, using dough around the edges to prevent steam from escaping. Place the pot on low heat. Cook for 20-25 minutes on dum (slow cooking with sealed lid). After 10 minutes, check the biryani by carefully removing the dough and lid.

9. 9.Serve

   Once cooked, gently mix the biryani to combine the layers and colors. Serve the hot chicken biryani with raita and onion salad.