Step-by-Step Instructions

1. 1.Fry Onions with Aromatics

   In approximately 100 grams of ghee, add 100 grams of sliced onions, 1 tablespoon of garlic paste, and 1 tablespoon of ground ginger. Fry until the onions turn light brown.

2. 2.Add Tomatoes and Carrots

   Once onions are light brown, add about 100 grams of sliced tomatoes and 250 grams of sliced carrots to the pot.

3. 3.Add Water, Potatoes, and Peas

   Pour in about 1 cup of water, then add 250 grams of diced potatoes and 250 grams of green peas. Stir well.

4. 4.Incorporate Whole Spices

   Add the whole spices: a 2-inch cinnamon stick, 2 small cardamoms, 1 large cardamom, 4-5 cloves, and a small piece of mace. Cook this mixture for approximately 2 minutes.

5. 5.Season with Chili and Salt

   Add 1.5 tablespoons of ground red chili and about 2.5 tablespoons of salt. Continue to cook for approximately 5 minutes.

6. 6.Add Capsicum and Chicken

   Stir in about 100 grams of sliced capsicum and 250 grams of chicken pieces. Cook for an additional 1 minute.

7. 7.Add Water and Remaining Vegetables

   Pour in approximately 1.25 liters of water. Then add 1 bunch of mint leaves and about 300 grams of cauliflower florets.

8. 8.Flavor with Kewra and Green Chilies

   Add 1 tablespoon of kewra water (or 5 drops of kewra essence if using) and some chopped green chilies. Cover the pot and bring the mixture to a good boil.

9. 9.Add Soaked Rice

   Once the mixture is boiling well, add 1 kilogram of pre-soaked rice to the pot. Stir gently to combine.

10. 10.Cook and Steam (Dum)

    Cook the rice on high flame until most of the water has evaporated and the rice is almost ready for steaming. Then, reduce the heat to low, cover the pot, and let it steam (dum) for about 15 minutes until the rice is fully cooked and fluffy.

11. 11.Serve

    Once steamed, gently fluff the biryani and serve hot.