Step-by-Step Instructions

1. 1.Prepare Chicken Marinade

   Wash and cut 1.5 kg chicken into medium pieces. Add turmeric (1 tsp), salt (1 tsp), coriander powder (2 tsp), garam masala (1.5 tsp), ginger garlic paste (2 tsp), kasuri methi (1.5 tsp), curd (1.5 tbs), chilli powder (1 tbs), lemon juice (1 tsp), and oil (1 tbs) to the chicken. Mix well to coat all chicken pieces with the masala. Refrigerate for 1 hour.

2. 2.Prepare Secret Spice Powder

   Take dry ginger powder (1 tsp), cashews (9-10), star anise (2), cinnamon (1 inch), nutmeg (2), cloves (7-8), green cardamom (6), black pepper (1 tsp), black stone flower (1/2 tsp), and poppy seeds (1 tsp). Dry roast all spices on a low flame until aromatic. Grind them into a fine powder. Remove to a bowl and keep aside.

3. 3.Prepare Basmati Rice

   Wash 1 kg basmati rice and soak for 30 minutes. Boil 7 glasses of water and keep aside.

4. 4.Cook Chicken Fry

   In a kadai, add 1 tbs oil. Add 1 chopped onion and fry till golden brown. Add curry leaves and two small tomatoes puree and fry. Add 1 tsp ginger garlic paste and mix well. Now add the marinated chicken. Cook chicken for 80% until little gravy is left. Add 1/2 of the previously prepared masala powder. Adjust the spices if needed and fry for 2 minutes. Your chicken fry is ready when it looks like this.

5. 5.Prepare Rice Base for Dum

   In a biryani pot, add 1.5 tbs oil. Add bay leaf (2), cinnamon (1/2 inch), stone flower (1/2 tsp), cloves (7), star anise (2), black peppercorns (7), nutmeg (2). Fry for 2 minutes. Add 6-7 slit green chilies and few curry leaves. Add mint (1/2 cup) and coriander leaves (1/2 cup). Add 2 tbs ginger garlic paste and mix well. Add 2 tbs curd and mix well. Add 1 tbs brown onions. Add rest of the prepared masala powder and mix well. Add soaked rice and mix gently. Add the boiled water. Add salt and 1/2 lemon juice. Close the lid and cook the rice for 80%.

6. 6.Layering and Dum Cooking

   Once the rice is 80% cooked, add the prepared chicken fry on top of the rice. Layer with coriander leaves, brown onions, ghee fried cashews, and 1 tbs ghee. Place a heavy bottomed tawa on the stove. Place the biryani pot on top of the tawa. Add weight on top of the biryani pot lid. Dum cook on low flame for 15-20 minutes.