Step-by-Step Instructions

1. 1.Prepare the Chicken Base

   Heat 4 tablespoons of oil in a large pan. Add 3/4 teaspoon of shah jeera, 4 cloves, 3 cinnamon sticks, and 4 cardamom pods. Give it a quick mix to temper the spices.

2. 2.Sear the Chicken

   Add 1 kg of large chicken pieces with bones to the pan. Fry on high heat for 2 minutes until the chicken pieces change color.

3. 3.Add Aromatics

   Add 2 tablespoons of ginger garlic paste and 3-4 finely chopped green chillies. Mix well and continue to fry on high heat for 2 minutes.

4. 4.Cook Chicken Further

   Continue cooking the chicken on medium heat for 3 minutes, stirring occasionally, until the chicken turns whitish and releases some moisture.

5. 5.Season the Chicken

   Add 1/4 teaspoon of turmeric powder, 2 teaspoons of red chilli powder, 5 teaspoons of readymade biryani masala, and 1 teaspoon of salt. Mix thoroughly, ensuring all chicken pieces are well coated with the spices.

6. 6.Develop Flavors

   Cook on medium heat for 5-6 minutes, stirring occasionally, until the spices are well incorporated and the chicken starts to brown slightly.

7. 7.Simmer Chicken

   Reduce the heat to low and cook for 2 minutes, allowing the flavors to meld and the chicken to tenderize slightly.

8. 8.Add Fried Onions and Yogurt

   Switch off the heat. Add the crushed fried onions (from 3 medium onions) and 150 ml of whisked curd/yogurt to the chicken.

9. 9.Combine and Cook

   Mix well until the yogurt and onions are evenly distributed throughout the chicken. Switch on low heat and cook for 2-3 minutes, stirring gently, until the mixture starts to simmer.

10. 10.Cover and Cook Chicken

    Cover the pot with a lid and cook on low heat for 10 minutes to allow the chicken to cook through and absorb the flavors.

11. 11.Finish Chicken Curry

    Add 2-3 tablespoons of chopped coriander leaves and mix gently into the chicken curry. Switch off the heat and set the chicken curry aside.

12. 12.Prepare Rice Water

    In a separate large pot, bring 2.5 litres of water to a boil. Add 1 teaspoon of shahjeera (caraway seeds), 4 cloves, 2 cinnamon sticks, 4 cardamom pods, 1 tablespoon of ghee, and 2.5 tablespoons of salt.

13. 13.Cook Basmati Rice

    Add 750 grams of basmati rice (soaked for 30 minutes) to the boiling water. Cook on high heat for 6 minutes until the rice is about 70-80% cooked.

14. 14.Drain Rice

    Switch off the heat and carefully drain the rice, ensuring all excess water is removed.

15. 15.Prepare Biryani Pot

    Grease a large, heavy-bottomed pan with 1 tablespoon of ghee to prevent sticking.

16. 16.First Rice Layer

    Arrange half of the cooked basmati rice evenly at the bottom of the greased pan.

17. 17.Chicken Layer

    Spread the cooked chicken curry evenly over the first layer of rice.

18. 18.Second Rice Layer

    Layer the remaining cooked rice over the chicken curry, covering it completely.

19. 19.Add Ghee and Saffron Milk

    Drizzle 2 tablespoons of ghee over the top rice layer. Pour 1/2 cup of saffron milk evenly over the rice for color and aroma.

20. 20.Add Fried Onions

    Sprinkle 3 tablespoons of fried onions over the saffron milk layer.

21. 21.Dum Cooking Setup

    Cover the pot tightly with aluminum foil, then place the lid on top to create a perfect seal for dum cooking.

22. 22.Dum Cook Biryani

    Cook the biryani on very low heat for 30 minutes to allow the flavors to meld and the rice to finish cooking perfectly.

23. 23.Serve Biryani

    After 30 minutes, carefully open the cover and foil. Gently mix the biryani to combine the chicken and rice, ensuring the flavors are well distributed. Serve hot.