Step-by-Step Instructions

1. 1.Prepare the Pot and Oils

   Place a large cooking pot (handi) on the stove. Once the pot is hot, add 200 ml of Cardia Groundnut Oil. Then, add 2 tablespoons of ghee and let both heat up.

2. 2.Temper Whole Spices

   Once the oil and ghee are hot, add the whole spices: 2 pieces of cinnamon, 4 cloves, 2 cardamom pods, 2 star anise, and 2 bay leaves. Let them sizzle for a few seconds.

3. 3.Sauté Onions

   Add 200g of thinly sliced large onions and 200g of crushed shallots (small onions). Sauté until the onions are 80-90% cooked and their color starts to change to a light golden brown.

4. 4.Add Chilli Powder and Ginger Garlic Paste

   Add 1 teaspoon of chili powder and mix well. Immediately add 100g of ginger garlic paste. Stir continuously to prevent the paste from sticking to the bottom of the pot. Cook until the raw smell of ginger garlic disappears and the mixture turns an orange color, indicating it's well-cooked.

5. 5.Incorporate Green Paste

   Add the ground green paste made from a handful of coriander leaves, a handful of mint leaves, and 4 green chilies. Mix thoroughly and cook until the oil separates from the mixture, indicating the paste is well-fried.

6. 6.Add Tomatoes and Salt

   Add 300g of chopped tomatoes. Sprinkle a little salt over the tomatoes to help them soften and cook faster.

7. 7.Add Curd and Biryani Masala

   Pour in 100 ml of non-sour curd and mix well. Then, add 1 tablespoon of homemade biryani masala. Stir everything together until well combined and fragrant.

8. 8.Add Chicken and Cook

   Add 1 kg of chicken pieces to the masala. Gently mix the chicken with the spices, being careful not to break the pieces. Cover the pot with a lid and cook on a low flame for 5 minutes, allowing the chicken to release its own juices and absorb the flavors.

9. 9.Add Water and Bring to Boil

   For every 1 cup of rice, add 2 cups of water. Bring the mixture to a rolling boil. Add the remaining salt to taste.

10. 10.Add Soaked Rice

    Carefully add the 1 kg of Seeraga Samba rice, which has been soaked for 30 minutes, to the boiling mixture. Gently stir to distribute the rice evenly.

11. 11.Adjust Heat for Cooking

    Initially, keep the flame high for about 5 minutes until the rice starts to absorb the water and bubbles appear. Then, reduce the flame to low.

12. 12.Dum Cooking

    Once the water level is even with the rice and the rice is half-cooked, place banana leaves over the rice. Cover the pot tightly with a lid and place a heavy pot of hot water on top to create a seal for dum cooking. Cook on low flame for 15 minutes.

13. 13.Garnish and Serve

    After 15 minutes, turn off the flame. Carefully remove the heavy pot and the lid. Discard the banana leaves. Drizzle 2 tablespoons of ghee over the biryani, then sprinkle a handful of fresh coriander leaves and mint leaves. Gently fluff the biryani with a spoon and serve hot.