Chicken Biryani - Restaurant Style

Step 1: Prepare Ginger-Garlic Paste

Combine ginger, garlic, green chili (optional), and 1/3 cup water in a blender jar. Blend until a smooth paste is formed. If the paste is not fine enough, add a little more water and blend again.

Step 2: Prepare Biryani Masala and Whole Spices

Separate the whole spices (cardamom, cloves, cinnamon) from the Shan Biryani Masala mix. Place these whole spices into a tea strainer or cheesecloth pouch. The remaining powdered masala will be used for the marinade.

Step 3: Prepare Chicken Marinade

In a large bowl, combine plain unflavored yogurt, 1.5 tbsp Kashmiri red chili powder, 1 tsp turmeric powder, 1 tbsp ground coriander, 2-3 tbsp Shan Biryani Masala, 1 tsp salt, and 1 tbsp oil. Whisk everything together until a smooth, consistent paste is formed.

Step 4: Marinate the Chicken

Add the chicken pieces (thighs and drumsticks with bones, cut into large pieces) to the marinade. Add 1/4 cup chopped coriander leaves and 1/4 cup torn mint leaves. Finally, add the freshly prepared ginger-garlic paste. 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 2 large onions, ensuring they are not too thin or too thick for even browning. Add 1 tsp 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

Crush a pinch of saffron strands in a mortar and pestle. Add the crushed saffron to 1/4 cup warm milk along with 2 tsp of Kewra water (or a few drops of Kewra essence, or rose water). Stir and set aside.

Step 7: Prepare Food Color (Optional)

In a small bowl, mix a pinch of yellow food color and a pinch of red food color with 2 tbsp of water. Stir until dissolved. This is an optional step for visual appeal.

Step 8: Prepare Basmati Rice

Rinse 3 cups of basmati rice several times under running water until the water runs clear. This removes excess starch and prevents stickiness. Soak the rice for exactly 30 minutes. After 30 minutes, drain all the water.

Step 9: Fry the Onions

Heat 1/2 cup of oil in a large, heavy-bottomed, wide pot over medium heat. The oil should be just warm, not too hot, to allow for gradual browning. Add the squeezed, sliced onions to the warm oil. Stir frequently on medium-high heat. Once the edges start to brown, reduce the heat to medium and stir continuously until the onions turn a beautiful golden brown. Do not let them turn dark chocolatey brown, as they will become bitter. Skim off the excess oil from the fried onions and place them on a plate lined with paper towels. Use a fork to immediately loosen them. Press lightly with another paper towel to absorb any remaining oil.

Step 10: Cook the Chicken Curry

Place the pot back on medium heat. Add the marinated chicken to the pot. Add 2 bay leaves. Stir the chicken on high heat for 10 minutes until the juices come to a boil. After 10 minutes, add the peeled and halved potatoes. Stir well. Add 1 tsp of garam masala powder. Put the lid on and simmer on low heat for 20 minutes.

Step 11: Boil the Rice

In a separate large pot, bring a generous amount of water to a boil. Add the whole spices (from the tea strainer), 1 heaped tsp of Shahi Jeera, and 2 dry bay leaves to the boiling water. Add 1 tbsp of oil and 1 tbsp of vinegar to the water to prevent rice from sticking and breaking. Add 1 tbsp of salt. Once the water is boiling vigorously, add the drained basmati rice. Keep the heat high initially. Once the water starts bubbling up again, lower the heat to medium. Stir gently from time to time. Start tasting the rice frequently. Cook until the rice is 70% done; it should be slightly chewy but not pasty when pressed. This usually takes about 5-7 minutes after adding the rice.

Step 12: Drain the Rice

Once the rice is 70% cooked, turn off the heat. Carefully drain the rice using a large colander. Discard the bay leaves. Gently spread out the rice with a fork to prevent it from clumping.

Step 13: Prepare Chicken for Layering

Check the chicken curry. The potatoes should be soft, and the chicken perfectly cooked. Do not overcook the chicken as it will be steamed again. Skim off any excess oil from the top of the chicken curry and set it aside; this oil will be used for layering.

Step 14: Layer the Biryani

Add half of the fried brown onions to the chicken curry. Loosely scatter half of the cooked rice over the chicken. Sprinkle some chopped coriander and mint leaves over the rice. Add the remaining cooked rice, followed by the rest of the chopped coriander and mint leaves. Sprinkle 1 tbsp of biryani masala over the rice. Drizzle the saffron milk mixture evenly over the rice. Make small holes on the surface of the rice with a spoon and add the prepared food colors into these holes. Drizzle the skimmed oil (or melted ghee) over the rice. Squeeze 1 tbsp of lemon juice over the top. Finally, scatter the remaining fried brown onions over the top layer.

Step 15: Dum Cook the Biryani

Place a tight-fitting lid on the pot. If your lid is not tight, cover the pot with aluminum foil first, then place the lid. Place a flame tamer (or a cast iron pan/any flat metal pan) on the burner. Turn the heat to high and place the biryani pot on top for 10 minutes. After 10 minutes, reduce the heat to the lowest possible setting and continue cooking for another 15 minutes. This method is known as 'dum cooking'.

Step 16: Rest and Serve

After 15 minutes of dum cooking, turn off the heat and remove the pot from the burner. Allow the biryani to rest, undisturbed, for at least 30 minutes with the lid on. This allows the residual heat to finish cooking the rice and ensures it becomes fluffy. After resting, open the lid. Use a flat spoon to gently loosen the rice from the top, slowly working your way down to mix the layers. Serve the biryani hot. You can de-bone the chicken before serving if preferred.

Step 17: Prepare Quick Raita

Roast 1 tsp of cumin seeds on low heat in a small pan until fragrant. Grind the roasted cumin seeds coarsely. In a bowl, combine 1/2 cup yogurt, the crushed cumin, 1/2 tsp chaat masala, 1 tsp sugar, 1/4 tsp salt, a pinch of crushed black pepper, and 1 tbsp chopped coriander. Mix everything until smooth. Serve with biryani.

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

• Handle cooked rice gently to prevent breaking the grains.

• Do not lift the lid during the 30-minute resting period after dum cooking to ensure fluffy rice.

• Use a heavy-bottomed, wide pot for biryani to allow rice to fluff up without getting mushy.

• Squeezing water from sliced onions with salt helps them brown faster and more evenly.

• Adjust chili powder according to your spice preference.

• Use rose water instead of Kewra water for saffron milk.

• Food coloring is optional; skip it if you prefer a more natural look.

• Potatoes can be omitted if not desired.