Step-by-Step Instructions

1. 1.Sauté Spices and Chicken

   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. Add 1 kg of large chicken pieces with bones and fry for 2 minutes on high heat until the chicken changes color.

2. 2.Add Aromatics and Cook Chicken

   Add 2 tablespoons of ginger garlic paste and 3-4 finely chopped green chillies to the chicken. Fry for another 2 minutes on high heat. Reduce heat to medium and cook for 3 minutes, stirring occasionally. 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 well and cook for 5-6 minutes on medium heat until the spices are well combined and the chicken is coated. Reduce heat to low and cook for 2 minutes.

3. 3.Finish Chicken Curry

   Switch off the heat. Add the crushed fried onions (from 3 medium onions) and 150 ml of whisked curd/yogurt to the chicken. Mix everything thoroughly. Switch on the heat to low and cook for 2-3 minutes. Cover the pan with a lid and cook on low heat for 10 minutes. After 10 minutes, add 2-3 tablespoons of chopped coriander and mix well. Switch off the heat and cover the pan again.

4. 4.Prepare Basmati Rice

   In a separate large pot, boil 2.5 litres of water. 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. Once the water is boiling, add 750 gms of basmati rice (soaked for 30 minutes). Cook the rice for 6 minutes on high heat until it's about 70-80% cooked. Switch off the heat and drain the rice.

5. 5.Layer and Dum Cook Biryani

   Grease a large pot with 1 tablespoon of ghee. Arrange half of the cooked basmati rice evenly at the bottom. Carefully layer the cooked chicken curry over the rice. Then, layer the remaining half of the cooked rice on top of the chicken. Drizzle 2 tablespoons of ghee over the rice, pour 1/2 cup of saffron milk, and sprinkle 3 tablespoons of fried onions. Cover the pot tightly with aluminum foil, then place the lid on top. Cook on low heat for 8 minutes. After cooking, let it rest, covered, for 22 minutes (total 30 minutes before opening).

6. 6.Serve Biryani

   After the resting period, open the cover and gently mix the biryani from the bottom up to combine the chicken curry with the rice. Serve hot in a bowl.