Step-by-Step Instructions

1. 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).

2. 2.Soak Rice

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.