Step-by-Step Instructions

1. 1.Blend the Biryani Masala

   Heat a dry skillet over medium-high heat. Add dry red chiles, bay leaves, mace, cumin seeds, caraway seeds, green cardamom, black cardamom, black peppercorns, coriander seeds, cinnamon stick, and cloves. Toast the spices for 4-5 minutes, swirling the pan constantly to prevent burning, until aromatic. Remove from heat and transfer to a bowl to cool. Grate 1/4 of a whole nutmeg into the cooled spices. Add 1/2 teaspoon of turmeric powder, 1 tablespoon of dried fenugreek leaves (Kasuri Methi), and 1 teaspoon of salt. Transfer the mixture to a spice grinder and grind to a coarse powder, not too fine. Transfer the biryani masala to a bowl and set aside.

2. 2.Prepare the Birista (Fried Onions)

   Thinly slice 2 large onions. Heat 2 cups of oil in a pot over medium-high heat. Fry the sliced onions until they are golden brown and crispy. Remove the fried onions (birista) from the oil and drain on paper towels. Reserve the birista oil for later use.

3. 3.Marinate the Chicken

   In a large bowl, combine 1/4 cup of birista oil, 4 tablespoons of ginger garlic paste, 2 tablespoons of green chile paste, 2 tablespoons of Kashmiri red chile powder, 1/2 teaspoon of turmeric powder, 2 tablespoons of the freshly ground biryani masala, 1 tablespoon of coriander powder, 1 tablespoon of salt, and the juice of 1/2 lemon. Mix all marinade ingredients thoroughly. Add 8 pieces of chicken thighs and drumsticks to the marinade. Add about 70% of the fried onions (birista) to the chicken. Mix well, ensuring the chicken is fully coated. Let the chicken marinate in the refrigerator for 2-3 hours. After marination, add 1 cup of full-fat Greek yogurt (whisked with a little water) to the chicken and mix until evenly coated. Add half of the chopped mint and cilantro mix to the chicken and mix thoroughly. Set aside.

4. 4.Par-cook the Chicken

   Place a heavy-bottomed cast-iron Dutch oven on the stove over full heat. Add 1/4 cup of birista oil and 2 tablespoons of ghee. Drop a small amount of marinade into the oil to check if it's hot enough. Add all the marinated chicken (with all the marinade) to the hot oil. Stir the chicken to sear it, locking in juices and flavor, until it gets a little color on the skin. Continue stirring, allowing the yogurt and chicken juices to break down and form the base for the biryani. Reduce the heat to low. Cover the Dutch oven with its lid and let the chicken cook for 7-8 minutes, until it's 70-75% cooked. Do not overcook. Set aside.

5. 5.Boil the Rice

   In a large pot of vigorously boiling water, add 3 cups of Sella Basmati rice (soaked for 1-1.5 hours). Add 2 star anise, 1 teaspoon black peppercorns, 4-5 green cardamom pods, 4-5 cloves, 1 cinnamon stick, 1 bay leaf, and 1 slit green chile. Add 1 tablespoon of oil, 1 teaspoon of caraway seeds, 2 tablespoons of salt, and the juice of 1/2 lemon, then add the squeezed lemon half. Add the soaked rice to the boiling water. Do not agitate or stir excessively to prevent breaking the rice grains. Cook the rice for about 4 minutes, until it's 70-75% done (able to smash but still holds shape). Using a spider or slotted spoon, carefully remove the par-cooked rice and spread it evenly on a sheet tray to cool and prevent further cooking.

6. 6.Make the Jhol

   In a small saucepan, slowly heat 1/4 cup of heavy cream over low heat. Do not boil. Add 1/2 teaspoon of saffron strands to the warm cream and stir to infuse. Transfer the saffron-infused cream to a small bowl. In the same saucepan, melt 2 tablespoons of ghee over medium heat. Add 1 slit thin green chile to the ghee and let it infuse. Pour the infused ghee with the green chile into the saffron cream. Stir to combine and emulsify. Add 1 teaspoon of rose water (Gulab Jal) and 1 teaspoon of kewra water (Kewra Pani) to the jhol. Stir until well combined. The jhol is ready.

7. 7.Prepare the Dum Seal Dough

   In a bowl, combine 1 cup of wheat flour (atta), 1 tablespoon of oil, and 1/2 cup of water. Knead the ingredients together to form a soft, pliable dough. Roll the dough into a ball and cover it with a damp cloth. Set aside. When ready to seal the biryani, roll the dough into a long, even strand, approximately the circumference of your Dutch oven.

8. 8.Assemble and Dum Cook the Biryani

   Spread a thin layer of jhol at the bottom of a clean Dutch oven. Add an even layer of the par-cooked rice. Arrange the par-cooked chicken pieces over the rice. Swirl them in the sauce from the chicken pot to coat them. Sprinkle a layer of the remaining 30% fried onions (birista). Add a uniform layer of the remaining chopped mint and cilantro mix. Sprinkle the remaining 1-2 sliced green chiles and the julienned ginger. Drizzle a spoonful of jhol over the layers. Repeat the layering process with rice, chicken, fried onions, mint/cilantro, green chiles, ginger, and jhol until all ingredients are used, ending with a layer of rice. Do not mix the layers at this stage. Dip your fingers in water and run them around the rim of the Dutch oven to help the dough stick. Carefully place the prepared dough strand around the rim of the Dutch oven, pressing it gently to create a tight seal. Place the lid firmly on top of the dough seal, pressing down to ensure no steam escapes. Pop the Dutch oven into a preheated oven at 325°F (160°C) for 30-35 minutes.

9. 9.Serve the Biryani

   Carefully remove the Dutch oven from the oven (it will be very hot). Use a knife to break the dough seal and remove the lid. Fluff the biryani with a spoon, mixing the layers gently to combine the flavors and colors. Serve the biryani with raita (yogurt mixed with salt, cumin powder, chopped cucumbers, and mint). Enjoy the biryani by hand, as is traditional.