Step-by-Step Instructions

1. 1.Prepare Fried Onions

   Heat oil (approximately 1.5 inches deep) in a pot. Fry 650g (4 medium) thinly sliced red onions in 3-4 batches until they turn a light golden brown. Remove the onions from the oil, drain any excess oil, and spread them on a paper towel-lined baking sheet to absorb oil and crisp up. Set aside.

2. 2.Prepare Fried Potatoes

   Parboil 600g (3 medium) potatoes, cut into quarters, in salted water until the water comes to a boil. Drain the parboiled potatoes. Fry the potatoes in the same oil used for the onions until they are cooked through. Remove from the oil, drain excess oil, and place on a paper towel-lined bowl. Set aside.

3. 3.Prepare Chicken Gravy Base

   In a pressure cooker, heat 1/4 cup of the oil used for frying onions/potatoes. Add 2 tablespoons each of ginger paste and garlic paste. Sauté the paste until its raw flavor is gone, about 2-3 minutes.

4. 4.Add Tomatoes and Biryani Masala

   Add 600g (4 medium) finely sliced tomatoes and 5.5 tablespoons of Shan Bombay Biryani Masala. Stir well to combine all ingredients. Sauté the mixture until the tomatoes soften and the oil begins to separate, approximately 5-7 minutes.

5. 5.Cook Chicken in Pressure Cooker

   Add 1 kg of chicken (a combination of drums and thighs) and 1 teaspoon of salt. Add 1/3 of the prepared fried onions. Mix everything thoroughly to coat the chicken. Do not add any additional water, as the chicken and tomatoes will release enough liquid during cooking. Close the pressure cooker with the lid and place the weight. Cook until the cooker comes to pressure and one whistle is heard. Immediately remove from heat and allow the pressure to release naturally.

6. 6.Thicken Gravy and Add Fresh Herbs

   Open the pressure cooker. Add 1 handful of chopped fresh coriander and 1/2 handful of finely chopped mint leaves. Mix well. Keep the cooker open and simmer on medium heat for about 10 minutes to allow the gravy to thicken.

7. 7.Prepare Rice for Layering

   In a large pot, bring water to a boil on high heat. Add 8 cloves, 8 cardamoms, 3 bay leaves, 2 star anise, and 2 (3-inch) cinnamon sticks to flavor the water. Once boiling, lower the heat to medium and add 2 tablespoons of oil. Add 1 kg (5 cups) of long-grain basmati rice (previously washed until water runs clear and soaked for 30 minutes). Add 2-3 teaspoons of salt. Stir gently. Cover the pot and cook for 7 minutes. The rice should be partially cooked with a slight bite (al dente).

8. 8.Drain Rice and Remove Whole Spices

   Drain the rice from the water using a slotted spoon or colander. Spread the rice on a parchment paper-lined tray to cool slightly and prevent overcooking. As you spread the rice, remove and discard any visible whole spices (bay leaves, star anise, cinnamon sticks, cloves, cardamom) as their job of flavoring is done.

9. 9.Chop Fresh Herbs for Garnish

   Finely chop 1 bunch of fresh coriander and 1 bunch of mint leaves. Set aside for layering and garnishing the biryani.

10. 10.Layer the Biryani (First Layer)

    In a large, heavy-bottomed pot, drizzle a little ghee at the bottom to prevent sticking and add flavor. Add a layer of the partially cooked basmati rice, spreading it evenly.

11. 11.Layer the Biryani (Chicken, Herbs, Onions)

    Place a layer of the cooked chicken pieces and gravy over the rice. Sprinkle a portion of the chopped mint leaves, chopped fresh coriander, and some of the fried onions over the chicken layer.

12. 12.Layer the Biryani (Potatoes and Repeat)

    Add the fried potatoes over the herb and onion layer. Add another layer of the partially cooked rice, then another layer of chicken and gravy, followed by chopped mint, coriander, and fried onions.

13. 13.Final Rice Layer and Garnish

    Top the biryani with the remaining rice. Drizzle a little more ghee over the top layer of rice.

14. 14.Prepare and Add Color Mixture

    In a small bowl, mix 1 tablespoon of kewra essence, 1/8 teaspoon of orange food coloring (or saffron), and 1/2 tablespoon of water until well combined. Pour the color mixture over the top layer of rice in a decorative pattern. Sprinkle the remaining chopped mint leaves, chopped fresh coriander, and fried onions over the top for the final garnish.

15. 15.Dum Cooking (Steaming)

    Place the biryani pot on a griddle pan (or directly on low heat if using a heavy-bottomed pot). Cover tightly with a lid and cook on low heat for another 10 minutes. This 'dum cooking' process allows the flavors to meld and the rice to cook completely through steaming.

16. 16.Serve the Biryani

    Once cooked, gently mix the biryani from the bottom up to combine all the layers and flavors, ensuring the chicken, potatoes, and rice are evenly distributed. Serve hot and enjoy!