Step-by-Step Instructions

1. 1.Prepare the Pot and Ghee

   Place a clay pot on the stove over medium heat. Add 2 tablespoons of ghee to the hot pot.

2. 2.Add Whole Spices

   Add 3 bay leaves, 1 medium stick cinnamon, 2 star anise, 2 green cardamoms, 2 brown cardamoms, 1 teaspoon peppercorns, and 5-6 cloves to the ghee. Stir well for a minute until fragrant.

3. 3.Sauté Onions

   Add 3-4 thinly sliced medium onions to the pot. Sauté until translucent and lightly golden, not fully browned.

4. 4.Add Ginger and Garlic Paste

   Add 2 tablespoons of grated ginger paste and 2 tablespoons of grated garlic paste to the pot. Stir and cook until the raw smell disappears.

5. 5.Add Marinated Chicken

   Add 1 kg bone-in, skin-on chicken pieces (marinated overnight with ginger-garlic paste, salt, and garam masala) to the pot. Stir to coat the chicken with the spices.

6. 6.Season the Chicken

   Add salt to taste, 1 tablespoon red chilli powder, 1 tablespoon cumin powder, 1 tablespoon garam masala powder, and 1 tablespoon coriander powder. Stir well.

7. 7.Partially Cook Chicken

   Cook the chicken for approximately 15-20 minutes, ensuring it is about 3/4 cooked.

8. 8.Prepare Basmati Rice

   Separately, soak 500 grams of basmati rice. Boil the rice with some whole spices (cardamom, bay leaf, cinnamon, star anise) until it is 3/4 cooked.

9. 9.Layer the Biryani (First Layer)

   Once the chicken is 3/4 cooked, add a layer of the 3/4 cooked basmati rice on top of the chicken in the clay pot.

10. 10.Add Flavorings to First Layer

    Place a whole red chili on the rice. Pour some saffron water over the rice. Sprinkle cashews and almonds (optional). Add finely chopped fresh coriander and mint.

11. 11.Layer the Biryani (Second Layer)

    Remove some chicken from the pot if there's too much. Add another layer of the 3/4 cooked basmati rice on top. Repeat the process of adding saffron water, nuts, coriander, and mint.

12. 12.Seal the Pot for Dum

    Cover the pot with a lid. Prepare a simple dough (flour and water). Use the dough to seal the edges of the lid to the pot, ensuring no steam escapes.

13. 13.Dum Cooking

    Place the sealed pot back on the stove over a very slow fire. Cook for 15-20 minutes (or 30 minutes if using a traditional wooden fire with embers on top). This process is called 'dum'.

14. 14.Serve and Garnish

    Carefully remove the dough seal and open the lid. The biryani will be steaming and aromatic. Serve the biryani onto plates and garnish with fried onions, fresh coriander, mint, and green chilies.