Step-by-Step Instructions

1. 1.Prepare Basmati Rice

   Pour 3.5 cups of basmati rice into a bowl. Wash the rice thoroughly under running water, gently rubbing the grains, until the water runs clear (approximately 5-6 washes). Soak the washed rice in fresh water for at least 1 hour, or up to 2 hours.

2. 2.Prepare Rice Cooking Liquid

   In a red cast iron pot, bring water to a boil. Add 1 cinnamon stick, 1 tsp turmeric powder, 1 large piece of ginger, 2 Maggi Magic Chicken Cubes, and salt to taste. Let the mixture boil to infuse the flavors.

3. 3.Cook Basmati Rice

   Once the flavored water is boiling, add the soaked basmati rice. Cook the rice like pasta until it is al dente, meaning it's cooked but still has a slight bite. Stir occasionally to prevent sticking. Once cooked, drain the rice and transfer it to a bowl. Drizzle with 1 tbsp of olive oil and gently toss to prevent sticking and add a subtle sheen. Set aside to rest.

4. 4.Prepare Fried Shallots

   Heat 1/2 cup of oil in a pan. Add 2 large thinly sliced red onions (shallots) and fry gently over medium heat until they turn golden brown and crispy. This process should be slow to ensure even cooking and maximum flavor extraction. Once fried, remove the shallots from the oil and place them on a plate. Reserve the flavored oil for the chicken stew.

5. 5.Prepare Ginger-Garlic-Onion Paste

   In a KitchenAid blender, combine 1 large chopped red onion, 1 large chopped piece of ginger, 1 head of peeled garlic, and 1/4 cup of water. Blend until a smooth paste is formed.

6. 6.Sear Chicken

   Season 1 kg of chicken (drumsticks and thighs) with salt. In a blue cast iron pot, heat 1/4 cup of the reserved flavored oil (from frying shallots). Add the blended ginger-garlic-onion paste and sauté until fragrant and the raw smell disappears. Add the seasoned chicken pieces and sear them until lightly browned on all sides.

7. 7.Cook Chicken Stew Base

   Add 1 packet of ready-made Biryani mix to the chicken and paste, stirring well to coat the chicken. Pour in 1 can of diced tomatoes and stir. Add 1 tsp of cumin powder and 1 Maggi Magic Chicken Cube, mixing thoroughly. Cook until the tomatoes break down and the sauce thickens slightly. Stir in 1/2 cup of plain yogurt, ensuring it's well combined. Add 5-6 dried red chilies and 1/4 cup of fresh curry leaves. Simmer the stew until the chicken is cooked through and tender.

8. 8.Toast Cashews

   In a separate pan, toast 1/2 cup of cashews over medium heat until golden brown. Set aside for topping.

9. 9.Assemble and Steam Biryani

   In a clean red cast iron pot, ladle a thin layer of the chicken stew gravy at the bottom. Spread a layer of the cooked basmati rice over the gravy. Arrange some chicken pieces on top of the rice. Sprinkle with some of the fried shallots. Repeat the layering process: rice, chicken, curry leaves, chilies, and fried shallots. Finish with a final layer of rice. Top the entire biryani with toasted cashews, chopped fresh cilantro, and slices of butter. Cover the pot tightly and let it steam over low heat for 20-30 minutes, allowing the flavors to meld and the butter to melt.

10. 10.Serve Chicken Biryani

    Once steamed, gently fluff the biryani with a spoon to mix the layers. Serve hot on a platter, garnished with fresh lemon slices. Enjoy your homemade Chicken Biryani!