Step-by-Step Instructions

1. 1.Sauté Ginger-Garlic Paste and Onions

   Heat oil in a large pot. Add 2 tablespoons of ginger-garlic paste and sauté for about 30 seconds until fragrant. Then, add 2-3 medium sliced red onions and fry until they turn golden brown, stirring occasionally.

2. 2.Add Whole Spices and Chicken

   Once onions are golden brown (around 0:07), add 2-3 bay leaves and 1 teaspoon of cumin seeds. Stir for a few seconds. Immediately add 1 kg of chicken pieces to the pot. Sauté the chicken with the onions and spices for 5-7 minutes until it changes color and starts to brown.

3. 3.Incorporate Tomatoes, Chilies, and Powdered Spices

   Add 2-3 medium chopped tomatoes and 2-3 sliced green chilies to the pot. Then, add 1.5 teaspoons of salt, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder. Finally, add one packet (approx. 50g) of biryani masala. Mix all ingredients thoroughly.

4. 4.Cook Chicken Gravy

   Stir the chicken and spices well, ensuring everything is combined. Add about 1/4 cup of water, cover the pot, and let it simmer for 10-15 minutes until the chicken is partially cooked and the oil separates from the masala.

5. 5.Add Water and Bring to a Boil

   Uncover the pot. Add approximately 4 cups of water (or enough for the rice) to the chicken mixture. Stir well and bring the mixture to a rolling boil.

6. 6.Add Rice and Cook

   Once the water is boiling, add 2 cups of pre-soaked basmati rice to the pot. Gently stir the rice into the chicken gravy, ensuring it's evenly distributed. Cover the pot and cook on medium-high heat until most of the water is absorbed and the rice is partially cooked, about 10-12 minutes.

7. 7.Garnish and Dum

   Once the water has mostly evaporated and the rice is almost done, garnish the top with sliced tomatoes, lime wedges, and fresh mint leaves. Cover the pot tightly with a lid, optionally placing a cloth under the lid for a better seal. Reduce the heat to very low and let it cook on 'dum' (steam) for 10-15 minutes to allow the rice to finish cooking and flavors to meld.

8. 8.Serve

   Remove the lid after the dum period. Fluff the biryani gently with a spoon. Serve hot on a plate, garnished with fresh onion rings, a lime wedge, and a mint leaf.