Step-by-Step Instructions

1. 1.Prepare Whole Spices

   Heat 1/4 cup sunflower oil in a pan over high heat. Add 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 5-6 cloves, 5-6 green cardamom pods, 2 bay leaves, 3-4 dried red chilies, and 1 small piece of cinnamon stick. Stir for a few seconds until fragrant.

2. 2.Sear Chicken

   Add 1 kg chicken pieces (bone-in, skin-on) to the pan. Fry for 4-5 minutes until the chicken is lightly browned on the outside.

3. 3.Add Onions and Salt

   Add 2 diced red onions and a pinch of salt to the pan. Continue to cook for another 4 minutes, stirring occasionally.

4. 4.Add Aromatics

   Add 1 heaped teaspoon of ginger paste, 1 heaped teaspoon of garlic paste, and 5-6 sliced fresh green chilies. Stir well to combine.

5. 5.Add Tomatoes and Powdered Spices

   Add 4 diced ripe tomatoes, 2 teaspoons chili powder, 2 teaspoons coriander powder, 2 teaspoons cumin powder, and 1 teaspoon turmeric powder. Mix thoroughly.

6. 6.Simmer Chicken Curry

   Cover the pan with a lid and reduce the heat to just above a simmer. Cook for 5 minutes to allow moisture from the tomatoes to release. If there isn't enough moisture, add a touch of water. Then, reduce heat to low and simmer for 8-9 minutes, stirring occasionally. Check for salt. Add 1/2 cup chopped fresh cilantro/coriander and stir. Set the chicken curry aside.

7. 7.Prepare Basmati Rice

   Wash 500g basmati rice about 4 times until the water runs clear. Soak the rice in fresh water for 25-30 minutes.

8. 8.Boil Rice

   Drain the soaked rice and add it to a pot with fresh water (1 part rice to 0.5 part water) and salt to taste. Bring to a boil and cook until the rice is about 75-80% cooked (al dente).

9. 9.Fry Onions for Garnish

   Heat 1/4 cup sunflower oil in a separate pan. Add 1 teaspoon cumin seeds and 2 sliced red onions. Fry until the onions are caramelized and slightly crispy. Remove from heat and set aside.

10. 10.Fry Cashew Nuts

    In the same pan with residual oil, add 1/2 cup cashew nuts. Fry for about 2 minutes over medium heat until lightly golden. Remove and set aside.

11. 11.Layer the Biryani (First Layer)

    In a large, heavy-bottomed pot, spread a layer of the cooked chicken curry at the bottom.

12. 12.Add Rice and Herbs

    Gently spoon a layer of the partially cooked rice over the chicken curry. Sprinkle with fresh cilantro/coriander, fresh mint leaves, and a few fried cashew nuts.

13. 13.Repeat Layering

    Repeat the layering process with chicken curry, rice, cilantro, mint, and cashews until all ingredients are used, ending with a layer of rice on top.

14. 14.Add Turmeric Water for Color

    Drizzle the 2 teaspoons of turmeric powder mixed with water over the top layer of rice for color.

15. 15.Set up for Dum Cooking

    Place the biryani pot on a cast iron dish or a flat plate (tawa) to prevent direct heat. Cover the pot with a tea towel, then place the lid on top, ensuring the tea towel is tucked inwards to create an airtight seal.

16. 16.Dum Cook the Biryani

    Place the pot on low heat and cook for about 25 minutes.

17. 17.Serve Biryani

    Carefully remove the lid and tea towel. Fluff the biryani gently with a spoon. Plate the biryani, ensuring a mix of chicken and rice. Garnish with the remaining fried onions, fresh mint leaves, fresh cilantro/coriander, and fried cashew nuts.