Chicken Biryani – Restaurant Style

Step 1: Prepare Ginger-Garlic Paste

Combine ginger, garlic, and green chili (if using) in a blender jar. Add 1/3 cup of water and blend until a smooth paste is formed. Add a little more water if needed to achieve a fine paste.

Step 2: Prepare Biryani Masala Whole Spices

Separate the whole spices (cardamom, cloves, cinnamon sticks) from the Shan Biryani Masala powder. Place these whole spices into a tea strainer or cheesecloth pouch. This prevents biting into them while eating.

Step 3: Prepare Chicken Marinade

In a large bowl, combine plain unflavored yogurt, Kashmiri red chili powder, turmeric powder, ground coriander, 2-3 tablespoons of Shan Biryani Masala, 1 teaspoon of salt, and 1 tablespoon of oil. Whisk everything very well until a smooth, uniform consistency is achieved.

Step 4: Marinate Chicken

Add the bone-in chicken pieces (thighs and drumsticks, cut into large pieces) to the prepared marinade. Add chopped coriander leaves and tear mint leaves into the bowl. Mix everything thoroughly with your hands, ensuring all chicken pieces are well coated. Let it marinate for 30 minutes to 1 hour.

Step 5: Prepare Onions for Frying

Slice 3 large onions into medium-thin, uniform pieces. Add 1 teaspoon of salt to the sliced onions and mix well. Let them sit for 10-15 minutes to draw out moisture. Before frying, squeeze out as much water as possible from the onions.

Step 6: Prepare Saffron Milk and Food Coloring

Crush a pinch of saffron strands in a mortar and pestle. Add the crushed saffron to 1/4 cup of warm milk, along with 2 teaspoons of kewra water (or a few drops of kewra essence/rose water). Stir and set aside. In a separate small bowl, mix a pinch of yellow food color and a pinch of orange food color with 2 tablespoons of water. Stir and set aside.

Step 7: Prepare Basmati Rice

Rinse 3 cups of basmati rice several times until the water runs clear. Gently rub the grains to remove surface starch. Soak the rice in fresh water for 30 minutes. After 30 minutes, drain all the water from the rice.

Step 8: Fry Onions

Heat a large, heavy-bottomed, wide pot with 1 cup of oil over medium heat. The oil should be just warm enough to create a slight sizzle when onions are added. Add the squeezed onions to the pot. Fry the onions on medium-high heat, stirring frequently. Once the edges start to brown, reduce the heat to medium and stir continuously until they reach a beautiful golden-brown color. Be careful not to let them turn too dark brown, as they will become bitter. Switch off the heat and immediately remove the fried onions, squeezing out excess oil. Place them on a plate lined with paper towels. Loosen them with a fork and press gently with another paper towel to absorb more oil.

Step 9: Cook Chicken Curry

Turn the heat back to medium. Add the marinated chicken to the pot, scraping out all the marinade from the bowl. Add 2 bay leaves. Stir the chicken on medium heat until the juices come to a boil. Then, cook on high heat for 10 minutes, stirring occasionally. Add the quartered raw potatoes and half of the fried onions. Stir well. Add 1 teaspoon of garam masala powder. Put the lid on and simmer on low heat for 20 minutes. Check if potatoes are soft and chicken is cooked. Skim off any excess oil from the top and reserve it for later. Turn off the heat.

Step 10: Cook Basmati Rice

Take a large pot and fill it with plenty of water. Place the tea strainer with whole spices into the water. Add 1 heaping teaspoon of shahi jeera and 2 dried bay leaves. Cover and bring the water to a boil. Once boiling, add 1 tablespoon of oil and 1 tablespoon of vinegar. Remove the tea strainer. Add the drained basmati rice and 1 tablespoon of salt. Stir gently. Keep the heat high initially. Once the water starts bubbling up, lower the heat to medium. Taste the rice frequently. The rice needs to be 70% cooked (slightly chewy but not hard). Turn off the heat and drain the rice immediately. Discard the bay leaves. Gently spread the rice with a fork in the strainer to release steam.

Step 11: Layer the Biryani

On top of the cooked chicken curry, add a layer of the cooked rice. Loosely scatter the rice, handling it gently. Add some chopped coriander and mint leaves. Add the remaining cooked rice. Add the remaining chopped coriander and mint leaves. Sprinkle 1 tablespoon of biryani masala powder over the rice. Drizzle the saffron milk mixture (with kewra water) over the rice. Make small holes on the surface of the rice and pour the prepared food coloring mixture into these holes. Drizzle the skimmed oil from the chicken curry over the rice. Sprinkle the remaining fried onions on top. Squeeze 1 tablespoon of lemon juice over the biryani. Place a tight-fitting lid on the pot. If the lid is not tight, cover the pot with aluminum foil first, then place the lid.

Step 12: Dum Cook the Biryani

Place a flame tamer (or a cast iron pan/flat metal pan) on the burner. Place the biryani pot on top of the flame tamer. Turn the heat to high and cook for 10 minutes. After 10 minutes, reduce the heat to the lowest possible setting and cook for another 15 minutes. Turn off the heat and remove the pot from the burner. Allow the biryani to rest, undisturbed, for at least 30 minutes before opening the lid. This allows the residual heat to finish cooking the rice and meld the flavors.

Step 13: Serve the Biryani

After 30 minutes of resting, carefully lift the lid. Take a flat spoon or spatula and gently loosen the biryani from the top, slowly working your way down to mix the chicken and rice. Serve the fluffy, aromatic biryani with raita.

Step 14: Prepare Raita

Roast 1 teaspoon of cumin seeds on low heat in a small pan until fragrant. Remove from heat and coarsely grind them in a mortar and pestle. In a bowl, combine 1/2 cup of yogurt, the crushed cumin, 1/2 teaspoon of chaat masala, 1 teaspoon of sugar, 1/4 teaspoon of salt, 1/4 teaspoon of crushed black pepper, and 1 tablespoon of chopped coriander. Mix everything until smooth. Serve with biryani.

• Always use fresh ginger-garlic paste for the best flavor.

• Rinse basmati rice thoroughly until the water runs clear to remove surface starch and prevent stickiness.

• Soak rice for exactly 30 minutes to ensure grains expand without breaking during cooking.

• Use a heavy-bottomed, wide pot for biryani to allow rice to fluff up and prevent mushiness.

• Do not over-brown onions; stop when they reach a beautiful golden-brown color to avoid bitterness.

• Do not overcook the chicken before layering, as it will continue to steam with the rice.

• Allow the biryani to rest for at least 30 minutes after 'dum' cooking for optimal fluffiness and flavor distribution.

• Adjust chili powder proportion according to spice preference.

• Use rose water instead of kewra water for a different floral aroma.

• Debone the chicken before serving if preferred by guests.