Step-by-Step Instructions

1. 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.

2. 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)

3. 3.Reserve Fried Onions

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

4. 4.Cook the Chicken Gravy

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

5. 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.

6. 6.Simmer the Gravy

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

7. 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.

8. 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.

9. 9.Layer the Biryani

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

10. 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.

11. 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.

12. 12.Serve

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