Step-by-Step Instructions

1. 1.Prepare Rice for Boiling

   Soak 1/2 kg Basmati rice in water. In a large pot, bring sufficient water to a boil. Add 2 bay leaves, 1 inch cinnamon stick, 1 tsp jeera, 1/2 tsp black peppercorns, 3-4 cloves, 2 cardamoms, 1 star anise, 2 tbsp oil, and 2 tbsp salt to the boiling water.

2. 2.Cook the Rice

   Add the soaked Basmati rice to the boiling water with spices. Cook until the rice is almost tender, about 70-80% cooked. Drain the water and set the rice aside.

3. 3.Prepare Biryani Masala Powder

   Take 3 tbsp coriander powder, 2 tbsp jeera, 1 tbsp fennel seed, 4 cardamoms, 1 inch cinnamon stick, 1 tsp black peppercorns, 1 tsp cloves, 1 star anise, and 2 bay leaves. Grind all these spices into a fine powder.

4. 4.Prepare Green Masala Paste

   In a grinder, combine 1/2 cup ginger, 1/2 cup garlic, 6-7 green chillies, 1/2 bunch coriander leaves, and 1/4 bunch mint leaves. Grind them into a smooth paste.

5. 5.Marinate the Chicken

   In a bowl, take 1/2 kg chicken pieces. Add 2 tbsp of the prepared biryani masala powder, 1 tbsp turmeric powder, 1/2 cup curd, 3 tbsp of the prepared green masala paste, 1 tbsp salt, and half of the completely fried onions. Mix everything well. Add 1 tsp lemon juice and mix again. Marinate the chicken for 30 minutes.

6. 6.Prepare the Gravy Base

   Heat 4 tbsp oil in a hot vessel. Add the sliced onions and fry until they are completely golden brown. Remove half of the fried onions for layering later. To the remaining fried onions in the vessel, add the rest of the prepared green masala paste and mix well. Cook until the oil starts to separate, then add 1 tbsp salt and continue cooking until the masala is completely cooked and oil separates.

7. 7.Cook the Chicken Gravy

   Add the marinated chicken to the cooked masala and mix well. Add 1 tbsp ghee. Cover the vessel and cook on a low flame for 20 minutes, or until the chicken is almost tender.

8. 8.Layer the Biryani

   Once the chicken is cooked, remove half of the chicken gravy into a separate bowl for layering. Spread the remaining chicken gravy evenly at the bottom of the pot. Add half of the cooked Basmati rice over the chicken gravy. Sprinkle some of the reserved fried onions and chopped coriander leaves. Drizzle 2 tbsp ghee.

9. 9.Second Layer and Dum Cooking

   Add the remaining chicken gravy over the first rice layer, spreading it evenly. Top with the remaining cooked Basmati rice. Sprinkle the rest of the fried onions and chopped coriander leaves. Drizzle another 2 tbsp ghee. Cover the pot and cook on a very low flame for 15 minutes for dum cooking.

10. 10.Serve the Biryani

    Once cooked, gently mix the biryani to combine the layers. Serve hot and garnish with fresh coriander leaves.