Step-by-Step Instructions

1. 1.Prepare the Chicken Curry Base

   Heat 4 tablespoons of oil in a large pan. Add 3/4 teaspoon of shah jeera, 4 cloves, 3 cinnamon sticks, and 4 green cardamoms. Give it a quick mix.

2. 2.Sear the Chicken

   Add 1 kg of large chicken pieces with bones to the pan. Fry the chicken for 2 minutes on high heat until it starts to turn opaque.

3. 3.Add Aromatics and Spices

   Add 2 tablespoons of ginger garlic paste and 3-4 finely chopped green chillies. Fry for another 2 minutes on high heat, stirring continuously, until the chicken is well coated and turns whitish.

4. 4.Cook with Spices

   Reduce heat to medium and cook for 3 minutes, stirring occasionally. Add 1/4 teaspoon of turmeric powder, 2 teaspoons of red chilli powder, 5 teaspoons of readymade biryani masala, and 1 teaspoon of salt. Mix well and cook for 5-6 minutes on medium heat until the chicken is well coated with the spices and the oil starts to separate.

5. 5.Simmer Chicken with Yogurt

   Reduce the heat to low and cook for 2 minutes. Switch off the heat. Add 3 medium crushed fried onions and 150 ml of whisked curd/yogurt. Mix thoroughly. Switch the heat back on to low and cook for 2-3 minutes until the curry starts to simmer and thicken.

6. 6.Finish Chicken Curry

   Cover the pan with a lid and cook on low heat for 10 minutes. After 10 minutes, add 2-3 tablespoons of chopped coriander and mix well. Switch off the heat and keep the chicken curry covered.

7. 7.Prepare the Basmati Rice

   In a separate large pot, boil 2.5 litres of water. Add 1 teaspoon of shahjeera (caraway seeds), 4 cloves, 2 cinnamon sticks, 4 green cardamoms, 1 tablespoon of ghee, and 2.5 tablespoons of salt. Stir to combine.

8. 8.Cook the Rice

   Add 750 gms of basmati rice (soaked for 30 minutes) to the boiling water. Cook on high heat for 6 minutes until the rice is about 70-80% cooked. Switch off the heat and drain the rice immediately.

9. 9.Layer the Biryani

   Grease the bottom of a large, heavy-bottomed pot with 1 tablespoon of ghee. Spread half of the cooked basmati rice evenly at the bottom. Layer all the cooked chicken curry over the rice. Top with the remaining half of the cooked rice.

10. 10.Add Final Toppings and Dum Cook

    Drizzle 2 tablespoons of ghee over the top layer of rice. Pour 1/2 cup of saffron milk evenly over the rice. Sprinkle 3 tablespoons of fried onions on top. Cover the pot tightly with aluminum foil, then place the lid on top. Cook on low heat for 30 minutes for the 'dum' cooking method.

11. 11.Serve the Biryani

    After 30 minutes, remove the lid and foil. Gently mix the biryani from bottom to top to combine the chicken curry with the rice. Serve hot.