Step-by-Step Instructions

1. 1.Prepare the Chicken Base

   Place a large aluminum pot on a stand. Add the raw chicken pieces (drumsticks and other cuts) into the pot.

2. 2.Add Initial Herbs and Spices

   Add green chillies, chopped coriander leaves, kasuri methi, and ginger garlic paste to the chicken. Mix thoroughly by hand until the chicken is well coated.

3. 3.Season the Chicken

   Sprinkle chicken masala powder, tasting salt, red chilli powder, salt, biryani masala powder, red food color powder, coriander powder, and cumin powder over the chicken.

4. 4.Add Lemon Juice and Mix

   Squeeze fresh lemon juice over the chicken and spices. Mix everything vigorously by hand until the chicken is evenly coated with the vibrant red marinade.

5. 5.Add Ghee and Curd

   Pour ghee over the marinated chicken, then add curd. Mix again to ensure all ingredients are well combined and the chicken is fully coated in the creamy, spiced mixture.

6. 6.Add Fried Chicken Oil and Marinate

   Pour fried chicken oil over the mixture and mix one final time. Cover the pot and let the chicken marinate for 1 hour.

7. 7.Prepare Rice Water

   Place another large pot on a separate burner. Add water, whole garam masala (cinnamon, star anise, bay leaves, cloves, cardamom), curd, ginger garlic paste, a few drops of vanilla essence, crystal salt, green chillies, and chopped coriander leaves. Bring the water to a boil.

8. 8.Cook Basmati Rice

   Once the water is boiling, add the soaked basmati rice. Cook the rice until it is 80% done. Use a large strainer to check the rice consistency.

9. 9.Start Chicken Cooking

   Light the burner under the marinated chicken pot. Add a generous amount of fried onions to the chicken.

10. 10.Layer the Biryani

    Carefully strain the partially cooked basmati rice and layer it evenly over the chicken in the pot.

11. 11.Add Flavor Layers to Rice

    Sprinkle yellow food color, elaichi powder, chopped coriander leaves, and fried onions over the rice layer.

12. 12.Add More Rice and Toppings

    Add another layer of strained basmati rice. Top with more yellow food color, fried onions, and chopped coriander leaves.

13. 13.Final Touches for Dum

    Drizzle ghee and rose water over the top. Add a final sprinkle of chopped coriander leaves.

14. 14.Dum Cooking

    Cover the pot tightly with a lid. Place a heavy object (like a bucket of water) on top to create a tight seal. Cook on low heat for 25 minutes for the dum process.

15. 15.Serve the Biryani

    After 25 minutes, remove the lid. Gently mix the biryani from bottom to top using a large spatula to combine the chicken and rice. Serve the flavorful chicken biryani onto plates.