Step-by-Step Instructions

1. 1.Toast Whole Spices

   Add cinnamon sticks, bay leaves, star anise, cardamom pods, mace, cloves, fennel seeds, caraway seeds, black peppercorns, black cardamom, and coriander seeds to a dry pan. Toast over medium-low heat for 2-3 minutes until fragrant and the spices begin to crackle or jump.

2. 2.Grind Spices

   Immediately transfer the toasted spices to a mortar. Grate fresh nutmeg into the mortar. Grind all spices into a fine powder using a pestle. Set aside.

3. 3.Prepare Chicken Marinade

   In a large bowl, combine yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, 2-3 scoops of the freshly ground biryani spice mix, 1 teaspoon of salt, and split green chilies. Mix until all ingredients are evenly combined and the marinade is a vibrant orange-yellow color.

4. 4.Marinate Chicken

   Add bone-in chicken pieces to the prepared marinade. Use your hands (wearing gloves is recommended) to thoroughly coat each piece of chicken with the marinade, ensuring every corner is covered. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.

5. 5.Cook Chicken Base

   In a biryani pot or heavy-bottomed pot, melt 1 tablespoon of ghee over medium heat. Place the marinated chicken pieces skin-side down in an even layer across the bottom of the pan. Pour any remaining marinade over the chicken. Cook for 30-45 minutes over medium-high heat. The chicken should be partially cooked and a rich, flavorful sauce will form at the base.

6. 6.Slice Onions

   Peel the onions and slice them thinly using a mandolin. The slices should be thin but not too delicate.

7. 7.Fry Onions

   Add the thinly sliced onions to a pan with cold oil. Place the pan over low heat and cook the onions slowly until they turn golden brown and become crispy. This process allows them to soften and then crisp up evenly.

8. 8.Prepare Basmati Rice

   Measure out 2 cups of basmati rice into a large bowl. Cover the rice with water and rinse it multiple times, gently agitating the grains, until the water runs mostly clear. Once rinsed, let the rice soak in clean water for 30 minutes.

9. 9.Boil Rice

   Bring a large pot of water to a rolling boil. Add a few pieces of whole spices (cinnamon, bay leaf, cardamom, cloves, black peppercorns) and 2-3 tablespoons of salt to the boiling water. Drain the soaked rice and add it to the spiced boiling water. Bring it back to a hard simmer and cook for 5-7 minutes, or until the rice is about 75% cooked (it should be soft on the outside but still have a slight bite in the center).

10. 10.Drain Rice & Crisp Onions

    While the rice cooks, use a slotted spoon to remove the crispy fried onions from their oil and spread them on a paper towel-lined sheet tray to drain excess oil and continue crisping. Once the rice is 75% cooked, pour it into a colander to strain out all the extra liquid. Then, spread the rice onto a clean sheet tray to cool slightly and make it easier to pick out any remaining whole spices.

11. 11.Prepare Saffron Milk

    In a small bowl, crush a pinch of saffron threads into 1/4 cup of warm milk. Stir gently and set aside to allow the saffron to bloom and infuse its color and flavor into the milk.

12. 12.Prepare Fresh Herbs

    Pick the fresh mint leaves from their stems. For the cilantro, shave the leaves off the stems. You can chop them with a knife or simply use your hands.

13. 13.Layer Biryani (First Layer)

    Sprinkle half of the crispy fried onions evenly over the partially cooked chicken in the biryani pot. Then, add a generous and even sprinkle of fresh mint and cilantro leaves over the onions and chicken.

14. 14.Layer Biryani (Rice Layer)

    Carefully spoon the cooked basmati rice over the chicken and herbs, creating a very even layer. Ensure the rice covers the entire surface, including the corners of the pot.

15. 15.Add Saffron Milk & Garnish

    Drizzle the saffron milk over the rice, creating beautiful yellow streaks. Sprinkle the remaining crispy fried onions over the rice. Drizzle 1-2 tablespoons of the onion-flavored oil (from frying the onions) over the top. Finish by sprinkling more fresh mint and cilantro, and a teaspoon of the ground biryani spice mix across the top.

16. 16.Prepare Dum Dough

    In a bowl, combine 2 cups of all-purpose flour with just enough water to form a cohesive dough. Mix until it comes together. Transfer the dough to a floured surface and knead it like normal dough until it's smooth and pliable. The exact amount of water may vary, but you want it hydrated enough to hold together.

17. 17.Seal Biryani Pot with Dough

    Roll out the dough into a large, thin circle, ensuring it's big enough to drape over the biryani pot and extend down the sides. Carefully place the rolled dough over the pot, stretching it gently to cover the opening. Press and squeeze the dough all around the edges of the pot to create a tight, airtight seal, preventing any steam from escaping.

18. 18.Brush with Ghee & Bake

    Brush the top of the dough lid with 1 tablespoon of ghee. This will help it achieve a beautiful golden-brown finish and prevent it from cracking during baking. Place the biryani pot on a baking tray and bake in a preheated oven at 375°F (190°C) for 20-30 minutes, or until the dough is golden brown and puffed, indicating steam has built up inside.

19. 19.Serve Biryani

    Once the biryani is baked and the dough lid is golden brown and puffed, carefully remove it from the oven. Use a knife to cut around the edges of the dough lid to break the seal and open the pot. A plume of fragrant steam will escape. Scoop out a portion of biryani, ensuring to get some of the tender chicken and the caramelized yogurt sauce from the bottom. Serve with a dollop of simple onion raita (yogurt, onion, herbs, biryani spice blend).