Step 1: Prep Fried Onions

Slice red onions thinly (around 1/8 inch thick) for even frying. Fry in oil at 325°F until golden brown and crispy. Remove and set aside.

Step 2: Prep Tomatoes and Chilies

Chop plum tomatoes for the curry base. Dice red onions. Slice green chilies lengthwise to impart flavor and allow for easy removal.

Step 3: Wash and Soak Rice

Wash basmati rice thoroughly to remove starch. Soak the washed rice in water for 30 minutes.

Step 4: Start Chicken Curry

Heat ghee in a large pot. Add whole spices: dried bay leaves, black cardamom, green cardamom, mace, and whole cloves. Sauté for 30 seconds until fragrant.

Step 5: Cook Onions and Aromatics

Add diced red onions to the pot. Cook, stirring constantly, until they turn golden brown and slightly caramelized (approximately 5-7 minutes). Add ginger-garlic paste and sauté until the raw aroma disappears (about 2-3 minutes).

Step 6: Add Spices and Tomatoes

Stir in ground turmeric and red chili powder. Cook for 1 minute. Add chopped plum tomatoes and cook until they soften and become mashy, and the oil starts to separate from the mixture (approximately 5-7 minutes).

Step 7: Add Chicken and Yogurt

Add whole chicken pieces (on the bone) to the pot. Stir well to coat the chicken with the spice mixture. Add whisked full-fat Greek yogurt and kosher salt. Mix thoroughly. Cover and let it cook on a slow fire until the chicken is fully cooked (approximately 15-20 minutes).

Step 8: Prepare Rice Boiling Water

In a separate large pot, bring water to a rolling boil. Add kosher salt, ghee, cumin seeds, mace, cinnamon sticks, dried bay leaves, whole cloves, and green cardamom. Let it boil for a few minutes to create a flavorful stock.

Step 9: Cook Basmati Rice

Drain the soaked basmati rice. Add the drained rice to the boiling spiced water. Cook until the rice is 70-80% done, meaning it's mostly cooked but still has a slight bite in the center. This usually takes about 5-7 minutes, but check by pressing a grain between your fingers.

Step 10: Prepare Jhol

In a small saucepan, melt unsalted butter over low heat. Add saffron threads and stir. Pour in heavy cream and stir until the mixture turns a vibrant golden color from the saffron.

Step 11: Assemble Biryani - First Layer

Take a clay pot (or Dutch oven). Pour a layer of the prepared jhol at the bottom. Add a layer of the partially cooked basmati rice. Top with some golden fried onions, ginger juliennes, slit green chilies, fresh cilantro, and fresh mint.

Step 12: Assemble Biryani - Second Layer

Place a layer of the cooked chicken curry pieces on top of the herbs and rice. Drizzle with more jhol. Add a layer of the chicken curry gravy.

Step 13: Assemble Biryani - Final Layer

Add another layer of rice. Top with more golden fried onions, ginger juliennes, slit green chilies, fresh mint, and fresh cilantro. Add a final drizzle of chicken curry gravy and jhol.

Step 14: Seal the Pot

Take a strip of dough (made from flour, water, oil, and salt). Line the rim of the clay pot with the dough, pressing it firmly. Place the lid on top and press down to create an airtight seal with the dough.

Step 15: Dum Cooking

Place the sealed pot in a preheated oven (temperature not specified, but typically around 350-375°F for biryani). Cook for 20-25 minutes. The dough seal will trap the steam, allowing the biryani to cook in its own flavors.

Step 16: Serve Biryani

Carefully remove the pot from the oven. Using a knife, cut around the dough seal to open the pot. Gently mix the biryani to combine all the layers and flavors. Serve hot.

• Slice red onions thinly for even frying.

• Wash and soak basmati rice thoroughly to remove starch and aid cooking.

• Cook chicken on the bone to impart more flavor.

• Use full-fat Greek yogurt for body in the curry.

• Saffron needs a fat or dairy medium to release its full flavor and color.

• Use a clay pot or Dutch oven for dum cooking to create an airtight seal and infuse flavors.