Step-by-Step Instructions

1. 1.Prepare Chicken Marinade

   In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, fresh coriander, fresh mint, 1 cinnamon stick, 6-8 cloves, 6-8 green cardamoms, lemon juice, 2 tbsp oil/ghee, chili powder, turmeric powder, and 2 tbsp biryani masala. Mix well until the chicken is evenly coated. Add 1 tbsp salt and mix again. Set aside to marinate.

2. 2.Make Homemade Biryani Masala (Optional)

   Gently roast the whole spices (green cardamoms, cloves, coriander seeds, dried fenugreek leaves, cinnamon sticks, cumin seeds, dried red chilies, mace, star anise, black peppercorns, black cardamoms, rose petals) in a pan for 3-4 minutes until aromatic. Transfer to a blender or mixer and blend into a fine powder. Store in an airtight container for up to 3 months.

3. 3.Cook the Chicken Curry

   Pour the marinated chicken into a large pan. Cook on a gentle flame for 20-25 minutes. Do not add water, as the chicken will release its own juices. Stir occasionally to prevent sticking. Add 1/2 cup of fried brown onions and 1 tbsp kewra water (or rose water). Stir and cover the pan. Let it cook for another 10-15 minutes until the chicken is nearly done.

4. 4.Prepare Fried Onions

   Thinly slice 2 large red onions. Deep fry them in hot oil over a low to medium flame for 3-4 minutes, or until they start to turn light brown. Do not overcook, as they will continue to brown after removal. Remove from oil and drain. These can be used for garnish or blended with yogurt for curries.

5. 5.Boil the Basmati Rice

   Wash 2 cups of basmati rice three times to remove excess starch, then soak for 15-20 minutes. In a large pot, bring water to a boil. Add 1 cinnamon stick, 5-6 green cardamoms, 5-6 cloves, 2-3 bay leaves, 2-3 green chilies, and 2 tbsp salt to the boiling water. Add the soaked rice to the boiling water. Cook the rice until it is 60-70% done (check by pinching a grain between your fingers; it should break into 2-3 pieces).

6. 6.Drain and Fluff Rice

   Once the rice is 60-70% cooked, drain it over a colander. Gently fluff the rice with a spatula or spoon to allow steam to escape and prevent it from becoming sticky.

7. 7.Smoke the Chicken Curry (Optional)

   To add an extra smoky flavor, place a small heat-proof cup or bowl with a lit charcoal piece in the center of the chicken curry. Add a few cloves, green cardamoms, and a drizzle of ghee over the charcoal. Immediately cover the pan tightly to trap the smoke. Let it smoke for 5-6 minutes. Carefully remove the charcoal.

8. 8.Layer the Biryani

   Remove the charcoal from the chicken curry. Gently layer the partially cooked basmati rice over the chicken. Do not press the rice. Top with fresh mint, fresh coriander, fried onions, saffron milk, 1 tbsp ghee, and 1 tsp biryani masala. Cover the pan tightly.

9. 9.Dum Cook and Rest the Biryani

   Cook the layered biryani on a very slow flame for 8-10 minutes. After cooking, turn off the heat and let the biryani rest, covered, for 3-4 minutes. This allows the flavors to meld and the rice to become perfectly fluffy.

10. 10.Serve Chicken Biryani

    Uncover the biryani. Using a spatula, gently scoop from the bottom to mix the chicken curry with the rice, ensuring there is no water left at the bottom of the pan. The rice should be fluffy and fragrant. Serve hot, garnished with boiled eggs.