Step-by-Step Instructions

1. 1.Fry Onions

   Heat 5-6 tablespoons of oil in a large pot. Add 5 medium sliced onions and fry for 10-12 minutes on medium heat until they turn light brown.

2. 2.Add Ginger Garlic Paste

   Add 2 tablespoons of ginger garlic paste to the fried onions and continue to fry for 2 minutes on low heat.

3. 3.Add Chicken

   Add 1 kg of large chicken pieces with bones to the pot. Fry for 2-3 minutes on high heat until the chicken pieces change color.

4. 4.Add Biryani Masala

   Sprinkle 5 tablespoons of ready-made biryani masala over the chicken. Mix well to coat the chicken. (Note: No additional salt is required as the biryani masala already contains salt).

5. 5.Fry with Water

   Add a splash of water to the chicken and masala mixture. Fry for 3 minutes on medium heat.

6. 6.Add Tomatoes

   Add 4 medium sliced tomatoes to the pot. Fry for 4 minutes on low heat until the tomatoes soften and blend into the mixture.

7. 7.Incorporate Curd/Yogurt

   Pour in 1 cup of curd/yogurt and mix thoroughly until it's well combined with the chicken and spices.

8. 8.Add Herbs

   Add 1 cup of chopped coriander and 1 cup of chopped mint to the chicken mixture. Cook for 2 minutes on low heat.

9. 9.Add Green Chillies

   Add 6 half-slit green chillies to the chicken mixture.

10. 10.Cook Chicken Gravy

    Cover the pot and cook the chicken gravy for 20 minutes on low heat. Stir occasionally to prevent sticking and ensure any excess water dries up, leaving a thick gravy.

11. 11.Prepare Rice Water

    In a separate large pot, boil 2.5 liters of water. Add 4 cloves, 2 cinnamon sticks, 4 cardamom pods, 1/2 teaspoon of shahjeera (caraway seeds), and 2.5 tablespoons of salt. Stir to combine the spices.

12. 12.Cook Basmati Rice

    Add 700 grams of basmati rice (which has been soaked for 30 minutes) to the boiling spiced water. Cook until the rice is almost done, about 90% cooked.

13. 13.Layer Rice and Chicken

    In a clean flat pan, arrange half of the cooked basmati rice as the bottom layer. Evenly spread the cooked chicken mixture on top of the rice.

14. 14.Top with Rice and Mint

    Layer the remaining cooked rice on top of the chicken mixture. Sprinkle 2 tablespoons of fresh mint leaves over the rice.

15. 15.Dum Cooking

    Cover the pan tightly and cook on low heat for 7-8 minutes. This 'dum' cooking method allows the flavors to meld together.

16. 16.Mix and Serve

    After dum cooking, gently mix the rice and chicken evenly to distribute the flavors and ingredients. Serve the chicken biryani hot.