Step-by-Step Instructions

1. 1.Prepare Fried Onions

   Thinly slice 4 medium red onions (approx. 650g). Heat about 1.5-2 cups of oil in a pot. Fry the sliced onions in 3-4 batches until they turn a light golden color. Remove them from the oil, press out excess oil, and spread them on a baking sheet lined with kitchen paper towel to absorb any remaining oil.

2. 2.Parboil and Fry Potatoes

   Cut 3 medium potatoes (approx. 600g) into quarters. Place them in a pot with water and add salt. Parboil on medium heat until the water comes to a boil. Drain the water. Fry the parboiled potatoes in the same oil used for onions until they are cooked through. Remove them and place them in a bowl lined with kitchen paper towel to absorb excess oil.

3. 3.Cook Chicken Masala

   In a pressure cooker, add 1/4 cup of the oil used for frying. Once heated, add 2 tablespoons each of ginger paste and garlic paste. Sauté until their raw flavor is gone. Add 4 medium finely sliced tomatoes (approx. 600g) and 5.5 tablespoons of Shan Bombay Biryani Masala. Sauté until the tomatoes soften and the oil begins to separate.

4. 4.Add Chicken and Herbs

   Add 1 kilogram of chicken (drums and thighs) to the masala. Sprinkle about 1 teaspoon of salt (adjust to taste, as masala contains salt). Add 1/3 of the fried onions. Mix well. Do not add water. Close the pressure cooker and cook until it gives one whistle. Take it off the heat and allow the pressure to release naturally.

5. 5.Thicken Chicken Gravy

   Open the pressure cooker. Add 1 handful of chopped coriander and 1/2 handful of chopped mint leaves. Mix well. Keep the chicken open on the stove for about 10 minutes to allow the gravy to thicken.

6. 6.Parboil Rice

   Drain the 5 cups (approx. 1kg) of basmati rice that has been soaking for 30 minutes. In a large pot, bring water to a boil on high heat. Add 8 cloves, 8 cardamoms, 3 bay leaves, 2 star anise, and 2 (3-inch) cinnamon sticks. Once the water boils, lower the heat to medium and add 2 tablespoons of oil. Add the drained rice and 2-3 teaspoons of salt. Stir gently. Cover the pot and cook for 7 minutes. The rice should still have a slight bite.

7. 7.Prepare Herbs and Color Mixture

   While the rice is cooking, chop 1 bunch of fresh coriander and 1 bunch of fresh mint leaves. In a small bowl, mix 1 tablespoon of Kewra essence, 1/8 teaspoon of orange food coloring, and 1/2 tablespoon of water until well blended.

8. 8.Layer the Biryani

   After 7 minutes, drain the rice and spread it on a parchment paper-lined tray. Remove any whole spices you see. In a large pot, pour a little ghee at the bottom (1-2 tablespoons). Add the first layer of parboiled rice. Then add a layer of chicken pieces and some gravy. Sprinkle with chopped mint, chopped coriander, and some fried onions. Add the fried potatoes (if not added in the first layer). Repeat with another layer of rice, then chicken and gravy, chopped mint, chopped coriander, potatoes, and fried onions. Top with the final layer of rice.

9. 9.Dum Cook the Biryani

   Drizzle a little more ghee on top of the final rice layer. Pour the prepared Kewra essence and food coloring mixture over the rice. Top with more chopped mint, chopped coriander, and fried onions. Place the pot on a griddle pan, cover it tightly, and allow it to cook on low heat for another 10 minutes (dum cooking).

10. 10.Serve Biryani

    Once dum cooked, gently mix the biryani to combine all the layers and flavors. Serve hot.