Chicken Biryani – Authentic Style

Step 1: Marinate Chicken

Place 1 kg of washed and dried chicken pieces in a large bowl. Add 3 tablespoons of curd, 1 tablespoon of biryani masala, 1 tablespoon of salt, and 1/2 cup of mustard oil. Mix thoroughly with your hands, ensuring all pieces are coated. Cover and marinate for 2-3 hours (or longer if time permits).

Step 2: Soak Rice

Wash basmati rice 4-5 times until water runs clear. Soak the rice for 1.5 to 2 hours.

Step 3: Boil Rice

In a large pot, bring 3-4 times the volume of water to a boil. Add 3-4 bay leaves, 2 black cardamoms, 1 tablespoon of salt, and 1/2 cup of mustard oil to the boiling water. Add the soaked rice to the boiling water. Cook the rice until it is 50-60% done. Do not cook completely. Strain the rice and return it to the same pot, covered, to keep warm.

Step 4: Prepare Gravy Base

Heat 1/4 cup of mustard oil in a large, heavy-bottomed pot. Add 3 large finely chopped onions and sauté until golden brown and caramelized. Add 2 tablespoons of ginger-garlic-green chili paste (equal parts ginger, garlic, green chili). Cook for 1-2 minutes until the raw smell disappears. Add puree of 3 tomatoes and cook until the tomatoes dry out and the oil separates. Add 1 tablespoon of salt, 1 tablespoon of turmeric, and 1 tablespoon of Kashmiri red chili powder. Add a little water and cook the spices for a few minutes until the gravy thickens and oil separates again.

Step 5: Cook Chicken in Gravy

Add the marinated chicken pieces to the prepared gravy. Mix well and cook until the chicken is about 50% cooked and the oil separates from the gravy. Add a little water to adjust the gravy consistency if needed.

Step 6: Layer the Biryani

Once the chicken gravy is ready, top the chicken gravy with a layer of the partially cooked rice. Sprinkle chopped coriander leaves and mint leaves over the rice. Add a layer of red birista onions (fried crispy onions). Sprinkle 2 tablespoons of biryani masala over the layer. Add another layer of partially cooked rice. Repeat the layering process until all rice and toppings are used. Drizzle 1-2 tablespoons of kewra essence over the top layer of rice.

Step 7: Dum Cooking

Cover the pot tightly with a lid, placing a heavy weight on top to seal it. Cook on low heat for approximately 40-45 minutes for dum cooking.

Step 8: Serve Biryani

After 40-45 minutes, carefully open the lid. Gently mix the biryani from bottom to top to combine the chicken gravy and rice. Transfer the biryani to a serving dish. Garnish with fresh coriander leaves. Serve hot with raita of your choice.

• Marinate chicken for at least 2-3 hours, or longer if possible, for better flavor and tenderness.

• Cook rice 50-60% only, as it will cook further during the dum process.

• Brown onions properly for a rich flavor and color.

• Use dry fruits for garnish.

• Adjust spice levels according to preference.