Step 1: Marinate the Chicken

In a bowl, combine 1 kg chicken pieces, 2 tbsp ginger-garlic paste, 1 cup yogurt, 7-8 dried plums, 2 tsp red chili powder, 1 tsp crushed red chili, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp roasted and ground cumin powder, 1 heaped tsp salt, 1 tsp whole cumin seeds, a few pieces of star anise, 8-9 black peppercorns, 2 black cardamoms, 5-6 cloves, 4-5 small cinnamon sticks, and 7-8 green cardamoms. Mix well to coat the chicken thoroughly. Marinate for 20 minutes.

Step 2: Brown the Onions

Heat 1 cup of cooking oil in a large pot. Add 4 medium sliced onions and fry until light golden brown. (4:04)

Step 3: Reserve Fried Onions

Remove a small portion of the fried onions and set aside for garnishing later.

Step 4: Cook the Chicken Gravy

Add the marinated chicken to the remaining fried onions in the pot. Cook on high flame, stirring occasionally.

Step 5: Add Water and Spices

Rinse the marination bowl with a little water and add it to the chicken. Add 2 bay leaves, 5 roughly chopped tomatoes, and 6-7 green chilies. Mix well.

Step 6: Simmer the Gravy

Cover the pot and cook on medium flame until the chicken is half-cooked and the tomatoes soften.

Step 7: Add Potatoes (Optional)

Add 3 large peeled and quartered potatoes to the gravy. Continue cooking until the chicken and potatoes are tender and the gravy thickens slightly, leaving some moisture. Turn off the flame.

Step 8: Boil the Rice

In a separate large pot, bring water to a rolling boil. Add 2 tbsp salt and 3-4 cloves. Add 1 kg soaked basmati rice and cook until the rice is about 70-80% done (slightly firm). Drain the rice.

Step 9: Layer the Biryani

Sprinkle 1/2 tsp (or less) of food color evenly over the chicken gravy.

Step 10: Add Rice and Garnish

Gently spread the boiled and drained rice over the chicken gravy. Sprinkle the reserved fried onions on top of the rice.

Step 11: Steam the Biryani (Dum)

Cover the pot tightly and place it on low heat for 15-20 minutes to allow the biryani to steam and flavors to meld.

Step 12: Serve

Carefully mix the biryani from the bottom up to combine the rice and gravy. Serve hot.

• Do not overmix the rice during layering or serving to prevent breaking the grains.

• Adjust salt and chili according to your taste preference.

• Potatoes are optional; you can omit them if you prefer.