Step-by-Step Instructions

1. 1.Prepare Barista (Fried Onions)

   Slice 3 large onions thinly. Heat sufficient oil in a pan over medium heat. Add the sliced onions and fry them until they turn golden brown and crispy. Strain the fried onions and spread them on a plate or paper towel to dry and become crisp.

2. 2.Prepare Ginger Garlic Green Chilli Paste

   Combine 1/3 cup chopped ginger, 1/3 cup peeled garlic, 1/3 cup chopped green chillies, and 1/3 cup chopped coriander leaves in a blender. Grind them into a smooth paste.

3. 3.Marinate the Chicken

   In a large bowl, take 1 kg of chicken pieces. Add 2 tbsp coriander powder, 2 tbsp red chilli powder, 1 tsp turmeric powder, and 2 tbsp biryani masala. Add the prepared ginger garlic green chilli paste, juice of 2 limes, and salt to taste. Mix all the spices and paste thoroughly with the chicken. Then, add 1/4 cup of curd and 1/4 cup of the oil used for frying the onions (barista oil). Mix everything well until the chicken is evenly coated. Let the chicken marinate for 1-2 hours.

4. 4.Parboil the Rice

   In a large pot, add water for boiling rice. Add 2-3 pieces of lime peel, 2-3 slit green chillies, 1 tsp shaa jeera, 5-6 cloves, 5-6 cardamom pods, 1 tsp whole black pepper, 2-3 star anise, 1-2 small cinnamon sticks, 2-3 bay leaves, and salt to taste. Bring the water to a rolling boil. Once the water is aromatic, add 500g of basmati rice (pre-soaked for 2 hours) to the boiling water. Cook the rice until it is 75% cooked. Strain the rice and set it aside. Carefully remove the whole spices and lime peels from the rice.

5. 5.Prepare Chicken for Layering

   In a large, heavy-bottomed pot, add 1 cup of curd. Add 1/2 cup chopped mint leaves and 1/2 cup chopped coriander leaves. Add 70% of the prepared fried onions (barista). Add all the marinated chicken to this mixture. Mix everything well until combined. Cook the chicken on a medium flame until it is 75% cooked and the gravy thickens slightly.

6. 6.Layer the Biryani

   Once the chicken is 75% cooked, remove 50% of the chicken gravy mixture from the pot and set it aside. Over the remaining chicken in the pot, add a layer of the 75% cooked rice. Sprinkle chopped mint and coriander leaves, and drizzle some saffron milk. Add another layer of the 75% cooked rice, followed by chopped mint and coriander leaves, some fried onions (barista), and saffron milk. Next, add the reserved 50% cooked chicken gravy mixture. Sprinkle chopped mint and coriander leaves, drizzle saffron milk, and add some fried onions. Finally, add the remaining 75% cooked rice as the top layer. Sprinkle with chopped mint and coriander leaves, drizzle saffron milk, and add the remaining fried onions.

7. 7.Dum Cook the Biryani

   Seal the edges of the pot with dough to create an airtight seal. Cover the pot tightly with a lid. Place the sealed pot on a hot tawa (griddle) and cook on a low flame for 20-25 minutes for dum cooking. This allows the flavors to meld and the rice to cook completely with the chicken.

8. 8.Serve the Biryani

   After 20-25 minutes of dum cooking, carefully open the pot. Gently mix the biryani from the sides to combine the chicken and rice layers. Serve the hot Chicken Dum Biryani.