Step-by-Step Instructions

1. 1.Prepare Ground Masala Paste

   Add 1 cup fresh coriander leaves, 1 cup fresh mint leaves, a piece of roughly chopped ginger, 3 large cloves of roughly chopped garlic, and 1 roughly chopped green chili to a mixer jar. Add a little water and grind everything to a nice fine paste.

2. 2.Marinate Chicken

   Take 1/2 kg of washed and cleaned chicken pieces in a bowl. Add 1 tsp salt, the juice of 1/2 lemon, and the prepared ground masala paste. Mix everything well by hand, ensuring all chicken pieces are coated. Let it marinate for about 15 minutes.

3. 3.Sauté Whole Spices and Onions

   Heat a wide kadai (pot) and add 1 tbsp oil and 2 tbsp ghee. Once hot, add the whole spices: cinnamon, cloves, cardamom, bay leaf, star anise, and mace. Sauté until they release a nice mild aroma. Then, add 2 large thinly sliced onions and sauté until they turn a lovely golden brown color.

4. 4.Cook Chicken with Spices

   Add 1 tsp ginger garlic paste to the sautéed onions and cook until the raw smell disappears. Add the marinated chicken pieces to the kadai and mix everything well. Cook the chicken for about 5 minutes on high flame, then reduce the flame to medium. Add 1/4 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp pepper, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, and 1 tsp additional salt (for the rice). Mix well and cook until the spices are fragrant and the chicken starts to brown and absorb the flavors.

5. 5.Simmer Chicken in Liquids

   Add 1 cup of water to the chicken and gently mix. Close the kadai with a lid and cook the chicken for about 10 minutes on medium flame. After 10 minutes, open the lid; the chicken should be cooked and the masala thickened. Remove the bay leaf. Add 2 cups of diluted coconut milk and gently mix it with the chicken pieces and gravy. Maintain the flame on medium.

6. 6.Add Rice and Dum Cook

   Once the mixture begins to heat up, gently add 1 cup (250 ml) of basmati rice (soaked for 30 minutes), spreading it evenly over the chicken and gravy. Gently mix the basmati rice along with the gravy. Close the kadai with the lid, ensuring the steam spout is sealed (e.g., with foil). Cook for about 20 minutes on medium flame.

7. 7.Rest and Serve

   After 20 minutes, turn off the stove. Leave the biryani in dum (covered) for another 15 minutes before opening the lid. The rice will be perfectly cooked and fluffy, having absorbed all the beautiful flavors. Serve the delicious chicken biryani hot, garnished with fresh coriander leaves, and accompanied by a simple onion raita.