Step-by-Step Instructions

1. 1.Heat Oil

   Heat 5-6 tablespoons of oil in a large pot.

2. 2.Fry Onions

   Add 5 medium sliced onions to the hot oil. Fry for 10-12 minutes on medium heat until they turn light brown.

3. 3.Add Ginger Garlic Paste

   Add 2 tablespoons of ginger garlic paste to the fried onions. Fry for 2 minutes on low heat until fragrant.

4. 4.Add Chicken

   Add 1 kg of large chicken pieces with bones to the pot. Fry for 2-3 minutes on high heat until the chicken changes color.

5. 5.Add Biryani Masala

   Add 5 tablespoons of ready-made biryani masala. No additional salt is required as the biryani masala already contains salt. Mix well to coat the chicken pieces.

6. 6.Fry with Water

   Add a splash of water to the chicken mixture to prevent burning. Fry for 3 minutes on medium heat, stirring occasionally.

7. 7.Add Tomatoes

   Add 4 medium sliced tomatoes to the pot. Fry for 4 minutes on low heat until the tomatoes become soft and mushy.

8. 8.Add Curd/Yogurt

   Add 1 cup of curd/yogurt to the chicken mixture. Mix well until all ingredients are combined and the sauce is smooth.

9. 9.Add Herbs

   Add 1 cup of chopped coriander and 1 cup of chopped mint. Cook for 2 minutes on low heat, stirring to incorporate the herbs into the chicken gravy.

10. 10.Simmer Chicken

    Add 6 half-slit green chilies. Cover the pot with a lid and cook for 20 minutes on low heat, stirring occasionally, until the chicken is tender and any excess water has dried up.

11. 11.Prepare Rice Water

    In a separate large pot, boil 2.5 liters of water. Add 4 cloves, 2 cinnamon sticks, 4 cardamom pods, 1/2 teaspoon of shahjeera (caraway seeds), and 2.5 tablespoons of salt to the boiling water.

12. 12.Cook Basmati Rice

    Add 700 grams of basmati rice (which has been soaked for 30 minutes) to the boiling spiced water. Cook until the rice is almost done, approximately 90% cooked.

13. 13.Layer Rice and Chicken (First Layer)

    Arrange half of the partially cooked rice in a flat pan. Spread the cooked chicken mixture evenly on top of this first layer of rice.

14. 14.Layer Rice (Second Layer)

    Carefully layer the remaining cooked rice on top of the chicken mixture, ensuring it covers the chicken completely.

15. 15.Add Mint and Steam

    Sprinkle 2 tablespoons of fresh mint leaves over the top layer of rice. Cover the pot with a tight-fitting lid and cook on low heat for 7-8 minutes to allow the flavors to meld and the rice to finish cooking (dum cooking).

16. 16.Mix and Serve

    Once cooked, gently mix the rice and chicken evenly in the pot before serving hot.