Step-by-Step Instructions

1. 1.Prepare the Chicken Base

   In a pan, add 1/2 cup of water, 1/2 tsp of turmeric powder, 1/2 TBS of salt, 1/2 TBS of cumin seeds, and 2 TBS of ginger garlic paste. Mix well until combined.

2. 2.Add Onions and Chicken

   Add 2 medium sliced onions to the pan and mix them into the spice mixture. Then, add 700 gms of chicken pieces and mix thoroughly to coat the chicken with the spices and onions.

3. 3.Cook Chicken on Low Flame

   Cover the pan and cook the chicken on a low flame for 5-6 minutes to allow it to tenderize and absorb the flavors.

4. 4.Sear Chicken

   After 5-6 minutes, remove the lid and cook the chicken on a high flame for 2-3 minutes, stirring occasionally, until the chicken changes color and the onions soften. Once cooked, set the chicken aside.

5. 5.Prepare Biryani Gravy Base

   In a large pot, heat 1/2 cup of corn oil. Add 2-3 green cardamoms, 2 black cardamoms, 1/2 tsp black peppercorns, 5-6 cloves, 2-3 cinnamon sticks, and 2 bay leaves. Stir and let the spices infuse the oil for about 1 minute.

6. 6.Add Ground Spices

   Add 1 & 1/2 TBS of coriander powder, 2 tsp (or to taste) of red chili powder, 1/2 TBS of garam masala powder, and 1 tsp of black pepper powder to the pot. Mix well and cook for 2 minutes, stirring constantly.

7. 7.Incorporate Tomatoes and Yogurt

   Add 2 medium chopped tomatoes to the pot and mix well, cooking until they soften and blend into the spices. Then, add 1/2 cup of whisked yogurt and mix thoroughly until the gravy is well combined and starts to thicken.

8. 8.Combine Chicken with Gravy

   Add the previously cooked chicken pieces to the gravy. Mix well to ensure the chicken is fully coated and cook for 4-5 minutes on medium-high heat, allowing the flavors to meld.

9. 9.Add Fresh Herbs and Chillies

   Stir in 1/2 cup of chopped fresh coriander, 1/2 cup of chopped mint leaves, and 3-4 green chilies (slit or whole). Cook on high flame, stirring until the oil separates from the gravy, indicating it's well cooked.

10. 10.Add Dried Plums and Layering Preparation

    Add 8-9 dried plums (aloo bukhara) to the chicken mixture and mix gently. Remove about half of the chicken mixture from the pot and set it aside for layering.

11. 11.First Rice Layer

    Spread a layer of 700 gms of soaked and 3/4th boiled basmati rice over the remaining chicken mixture in the pot.

12. 12.First Chicken Layer

    Evenly spread the reserved chicken mixture over the first layer of rice. Sprinkle some fried onions, 1 TBS of biryani masala, and arrange lemon slices on top.

13. 13.Final Rice Layer and Garnish

    Add the remaining boiled rice to form the final layer. In a small bowl, mix 2 TBS of kewra water with 1/2 tsp (or as required) of yellow food color. Drizzle this colored water over the rice in a circular pattern. Top with more fried onions.

14. 14.Dum Cooking

    Cover the pot tightly and steam cook (dum) on a low flame for 10-12 minutes. This allows the flavors to infuse and the rice to fully cook.

15. 15.Serve Biryani

    Once the dum cooking is complete, gently mix the biryani from the sides of the pot to combine the layers and colors. Serve hot with raita and salad.