Step-by-Step Instructions

1. 1.Prep Onions for Frying

   Slice red onions very thinly.

2. 2.Fry Onions

   Fry thinly sliced red onions in hot oil at 325°F (163°C) until golden brown and crispy. Remove from oil and set aside.

3. 3.Dice Vegetables

   Dice plum tomatoes and red onions for the curry base. Slice green chilies lengthwise for garnish.

4. 4.Wash and Soak Rice

   Wash basmati rice thoroughly to remove starch until water runs clear. Soak the rice in water for 30 minutes.

5. 5.Start Chicken Curry Base

   Heat ghee in a large pot. Add whole spices: dried bay leaves, black cardamom pods, green cardamom pods, mace, and whole cloves. Sauté for a minute until fragrant.

6. 6.Cook Onions for Curry

   Add diced red onions to the pot. Cook, stirring constantly, until they turn golden brown and soft.

7. 7.Add Ginger Garlic Paste

   Add ginger garlic paste to the onions. Cook until the raw aroma disappears.

8. 8.Add Spices and Tomatoes

   Add ground turmeric and red chile powder. Stir well. Add diced plum tomatoes. Cook until tomatoes soften and the oil separates from the mixture, creating a deep red color.

9. 9.Add Chicken

   Add chicken pieces (on the bone) to the pot. Stir to coat the chicken with the spice mixture.

10. 10.Add Yogurt and Salt

    Add whisked full-fat Greek yogurt and kosher salt. Stir to combine. Cook on slow heat until the chicken is fully cooked and the curry thickens.

11. 11.Prepare Rice Water

    In a separate pot, bring water to a boil. Add kosher salt, ghee, cumin seeds, mace, cinnamon sticks, dried bay leaves, whole cloves, and green cardamom pods to create a flavorful stock.

12. 12.Cook Basmati Rice

    Drain the soaked basmati rice and add it to the boiling spiced water. Cook until the rice is 70-80% done (it should still have a slight bite).

13. 13.Drain Rice

    Drain the partially cooked rice, reserving the spiced water if desired.

14. 14.Prepare Jhol (Saffron Butter Cream)

    In a small pan, melt unsalted butter. Add saffron threads and heavy cream. Stir until combined and heated through.

15. 15.Assemble Biryani - First Layer

    In a clay pot (or Dutch oven), pour a layer of the jhol at the bottom to prevent sticking and add moisture.

16. 16.Add Rice and Garnish (First Layer)

    Add a layer of partially cooked basmati rice. Top with fried onions, ginger juliennes, sliced green chilies, cilantro, and mint.

17. 17.Add Chicken Curry (First Layer)

    Place cooked chicken pieces over the rice and garnish. Spoon some of the chicken curry gravy over it.

18. 18.Add Rice and Garnish (Second Layer)

    Add another layer of partially cooked basmati rice. Top with more fried onions, ginger juliennes, sliced green chilies, cilantro, and mint.

19. 19.Add Remaining Gravy

    Spoon the remaining chicken curry gravy over the second layer of rice and garnish.

20. 20.Top with Jhol

    Drizzle the remaining jhol over the top layer of rice.

21. 21.Seal the Pot

    Take the prepared dough (flour, water, oil, salt) and roll it into a long rope. Place it around the rim of the clay pot. Place the lid on top and press firmly to seal the pot completely, ensuring no steam can escape.

22. 22.Dum Cooking

    Place the sealed pot in a preheated oven (temperature not specified, but typically low-medium heat for dum cooking, e.g., 350°F/175°C). Cook for 20-25 minutes.

23. 23.Serve

    Carefully remove the pot from the oven. Use a knife to cut through the dough seal. Open the lid, mix the biryani gently to combine all layers and flavors, and serve hot.