Step-by-Step Instructions

1. 1.Prepare Chicken Curry Base

   Heat 1/4 cup sunflower oil in a large pan over high heat. Add whole spices: 1 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4-5 cloves, 4-5 green cardamom pods, 2-3 bay leaves, 2-3 dried red chilies, and 1 small cinnamon stick. Fry for a few seconds until fragrant.

2. 2.Brown the Chicken

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

3. 3.Add Onions and Aromatics

   Add 2 medium sliced onions and salt to taste. Continue frying for another 4 minutes, stirring occasionally.

4. 4.Incorporate Pastes and Fresh Chilies

   Stir in 1 heaped tsp ginger paste, 1 heaped tsp garlic paste, and 2-3 sliced fresh green chilies. Cook for about 1 minute, stirring to combine.

5. 5.Add Tomatoes and Powdered Spices

   Add 4 medium diced ripe tomatoes and powdered spices: 2 tsp chili powder, 2 tsp coriander powder, 2 tsp cumin powder, and 1 tsp turmeric powder. Mix everything thoroughly.

6. 6.Simmer the Chicken Curry

   Cover the pan with a lid and cook on medium-high heat for 5 minutes. After 5 minutes, remove the lid and stir. If there isn't enough moisture from the tomatoes, add a little water. Reduce the heat to just above a simmer, cover again, and cook for 8-9 minutes, stirring occasionally.

7. 7.Finish Chicken Curry

   Turn off the heat. Add 1/2 cup chopped cilantro/coriander to the chicken curry and stir. Set the chicken curry aside.

8. 8.Prepare Basmati Rice

   Wash 2 cups of basmati rice about 4 times until the water runs clear. Soak the washed rice in fresh water for 25-30 minutes. After soaking, drain the rice, add fresh water and salt to taste. Bring to a boil and cook until the rice is about 75-80% cooked (al dente). Drain the rice.

9. 9.Prepare Fried Onions for Garnish

   Heat 1/4 cup sunflower oil in a pan. Add 1 tsp cumin seeds, then add 1 large sliced onion. Fry the onions until they are medium brown and caramelized, stirring frequently. Turn off the heat and transfer the fried onions to a bowl.

10. 10.Prepare Toasted Cashews for Garnish

    In the same pan, add 2 tbsp sunflower oil. Add 1/2 cup raw cashews and fry for 2 minutes over medium heat until lightly golden. Transfer the toasted cashews to a bowl.

11. 11.Prepare Turmeric Water for Color

    Mix 2 tsp turmeric powder with 1/4 cup water in a small bowl. This will be used to add color to the biryani.

12. 12.Layer the Biryani (First Layer)

    In a large, heavy-bottomed pot (the same one used for rice, if suitable), spread a layer of chicken curry at the bottom, ensuring there's enough sauce. Then, gently spread a layer of the partially cooked basmati rice over the chicken curry. Sprinkle some chopped cilantro/coriander, fresh mint leaves, and a few toasted cashews over the rice.

13. 13.Continue Layering

    Repeat the layering process: add another layer of chicken curry, followed by rice, cilantro, mint, and cashews. Continue until all the chicken curry and rice are used, ensuring the top layer is rice. Drizzle the turmeric water mixture evenly over the top layer of rice for color.

14. 14.Dum Cooking (Slow Cook)

    Place the biryani pot on a cast iron dish or a flat plate (to prevent direct burning). Cover the pot with a lid, then cover the lid with a tea towel, tucking the edges of the towel inwards to create an airtight seal. Cook on very low heat for 25 minutes.

15. 15.Serve and Garnish

    After 25 minutes, turn off the heat. Carefully remove the tea towel and the lid. Gently fluff the biryani with a spoon to mix the layers. Serve the biryani onto a large plate. Garnish with fresh mint leaves, chopped cilantro/coriander, the fried onions, and the remaining toasted cashews.