Step-by-Step Instructions

1. 1.Sauté Whole Spices

   Heat 4 tablespoons of oil in a large pan. Add 3/4 teaspoon of shah jeera, 4 cloves, 3 cinnamon sticks, and 4 cardamom pods. Give them a quick mix and let them sizzle for a few seconds until fragrant.

2. 2.Brown the Chicken

   Add 1 kg of large chicken pieces with bones to the pan. Fry the chicken on high heat for 2 minutes, stirring occasionally, until it starts to change color.

3. 3.Add Aromatics

   Add 2 tablespoons of ginger garlic paste and 3-4 finely chopped green chillies to the chicken. Continue to fry on high heat for another 2 minutes, ensuring the aromatics are well combined with the chicken.

4. 4.Cook Chicken on Medium Heat

   Reduce the heat to medium and cook the chicken for 3 minutes, stirring frequently, until it's partially cooked and the ginger garlic paste is fragrant.

5. 5.Add Powdered Spices and Salt

   Sprinkle 1/4 teaspoon of turmeric powder, 2 teaspoons of red chilli powder, 5 teaspoons of readymade biryani masala, and 1 teaspoon of salt over the chicken. Mix well and cook on medium heat for 5-6 minutes, ensuring all chicken pieces are coated with the spices and the oil starts to separate.

6. 6.Simmer Chicken on Low Heat

   Reduce the heat to low and cook the chicken for 2 minutes, allowing the spices to meld. Then, switch off the heat.

7. 7.Incorporate Fried Onions and Yogurt

   Add crushed fried onions (from 3 medium onions) and 150 ml of whisked curd/yogurt to the chicken. Mix thoroughly until the chicken is evenly coated with the yogurt and onions.

8. 8.Final Chicken Cooking

   Switch on the heat to low. Cook the chicken with the yogurt mixture for 2-3 minutes, stirring gently, until the gravy thickens slightly. Then, cover the pan with a lid and cook on low heat for 10 minutes.

9. 9.Finish Chicken Masala

   After 10 minutes, remove the lid. Add 2-3 tablespoons of chopped coriander and mix it into the chicken masala. Switch off the heat and set the chicken aside.

10. 10.Prepare Rice Water

    In a separate large pot, boil 2.5 litres of water. Add 1 teaspoon of shahjeera, 4 cloves, 2 cinnamon sticks, 4 cardamom pods, 1 tablespoon of ghee, and 2.5 tablespoons of salt. Bring the water to a rolling boil.

11. 11.Cook Basmati Rice

    Add 750 gms of basmati rice (which has been soaked for 30 minutes) to the boiling water. Cook on high heat for 6 minutes until the rice is about 70-80% cooked (al dente).

12. 12.Drain Rice

    Switch off the heat and carefully drain the cooked basmati rice using a colander, ensuring all excess water is removed.

13. 13.Layer Biryani - First Rice Layer

    Grease a large, heavy-bottomed pan with 1 tablespoon of ghee. Arrange half of the cooked basmati rice evenly at the bottom of the pan.

14. 14.Layer Biryani - Chicken Layer

    Carefully spread the entire cooked chicken masala evenly over the first layer of rice.

15. 15.Layer Biryani - Second Rice Layer

    Layer the remaining half of the cooked basmati rice over the chicken masala, ensuring it covers the chicken completely.

16. 16.Add Toppings

    Drizzle 2 tablespoons of ghee over the top rice layer. Pour 1/2 cup of saffron milk evenly over the rice. Garnish with 3 tablespoons of fried onions.

17. 17.Dum Cook Biryani

    Cover the pan tightly with aluminum foil, then place the lid on top. Cook on very low heat for 8 minutes, then switch off the heat and let it rest, covered, for an additional 22 minutes (total dum time of 30 minutes).

18. 18.Serve Biryani

    After 30 minutes of dum cooking and resting, open the cover. Gently mix the biryani from bottom to top to combine the chicken masala with the rice. Serve hot in a bowl.