Step-by-Step Instructions

1. 1.Prepare and Marinate Chicken

   Take 1 kg of chicken (after processing) in a bowl. Add 2 tablespoons of white vinegar and some water. Soak the chicken for 10-15 minutes to remove any extra bad smell. After soaking, wash the chicken thoroughly. Add 1.5 tablespoons each of ginger paste and garlic paste, 1 tablespoon of chili powder, 1/2 tablespoon each of cumin powder and coriander powder, 2 teaspoons of salt, and 1/4 cup of yogurt. Mix all ingredients well with the chicken. Marinate the chicken for at least one hour at normal temperature.

2. 2.Prepare and Fry Potatoes

   Take 400 grams of potatoes, peeled and cut into pieces. Sprinkle a pinch of salt and chili powder over them and mix. Heat 1 cup of soybean oil in a pan. Add the seasoned potatoes to the hot oil and fry until they are almost 90% cooked and lightly golden. You can cover them for a short period to help them cook. Remove the fried potatoes from the pan and set aside.

3. 3.Prepare Special Biryani Masala

   In a bowl, combine 1/2 medium-sized nutmeg, 1 medium-sized mace, 1 black cardamom, 1/2 tablespoon of black pepper, 1 tablespoon of shahi jeera, and 1/2 medium-sized star anise (broken into pieces). Grind these spices into a fine powder to create your special biryani masala. This masala can be prepared in advance.

4. 4.Cook Chicken with Spices

   In the same pan with the remaining oil, add 1/2 cup of sliced onion. Fry until lightly golden. Add 2 cinnamon sticks, 2 bay leaves, 8 green cardamoms, and 6-7 cloves. Fry these whole spices for a short while to release their aroma. Add the marinated chicken to the pan. Sprinkle approximately 2 tablespoons of the freshly ground special biryani masala over the chicken. Stir well to coat the chicken with the masala. Add water as required to cook the chicken, ensuring it's enough to make the chicken tender. Cover the pan and cook on low flame until the chicken is tender and the oil separates from the masala. Remove the cooked chicken pieces from the pan, leaving the masala and oil behind.

5. 5.Cook Aromatic Rice

   Take 3 cups (approximately 600-700 grams) of aromatic rice. Wash the rice thoroughly and soak it for 30 minutes, then drain the water completely. Add the drained rice to the pan with the remaining oil and masala from cooking the chicken. Fry the rice for 2-3 minutes on medium heat, stirring constantly, until it becomes fragrant. Add 6 cups of hot water (double the amount of rice). Add approximately 1 tablespoon of salt. Stir gently to mix the salt. Taste the water to ensure the salt level is slightly higher than desired, as it will balance out after cooking. Once the water starts boiling, cover the pan and cook on medium heat until the water is almost absorbed by the rice (about 8-10 minutes).

6. 6.Combine and Dum Cook Biryani

   After the water is almost absorbed, gently stir the rice. Add the fried potatoes and the cooked chicken pieces on top of the rice. Gently mix the chicken and potatoes with the rice, being careful not to break the chicken pieces. Add 2 tablespoons of raisins, 2 tablespoons of cashew nuts, 2 tablespoons of fried onions, 6 plums (alu bukhara), 1 tablespoon of milk powder, and 1 tablespoon of sugar. Add 8-10 green chilies, 2 tablespoons of ghee, and 1 tablespoon of rose water. Sprinkle 1/4 teaspoon of Jorda food color (optional) over the rice. Cover the pan with a lid. Seal the lid's vent with a clove to trap the steam. Lower the flame to the absolute minimum and dum cook the biryani for 10-15 minutes. After dum cooking, turn off the heat and let the biryani rest, covered, for another 15-20 minutes to allow the flavors to meld and the rice to fully steam.

7. 7.Serve Chicken Biryani

   After resting, gently fluff the biryani with a spoon. The rice should be perfectly cooked and fluffy. Serve the delicious Chicken Biryani hot.