Step-by-Step Instructions

1. 1.Heat Oil and Ghee

   In a large pot, heat 1/4 cup cooking oil and 1 tablespoon ghee over medium heat.

2. 2.Add Whole Spices

   Once the oil is hot, add 1 inch piece of cinnamon stick, 4-5 cloves, and 1/2 teaspoon black peppercorns. Sauté for a few seconds until fragrant.

3. 3.Fry Onions

   Add 2 large sliced onions to the pot. Fry them, stirring occasionally, until they turn golden brown, which takes about 5-7 minutes.

4. 4.Add Ginger-Garlic Paste and Herbs

   Add 2 tablespoons of ginger-garlic paste to the fried onions and sauté for 1-2 minutes until the raw smell disappears. Then, add 1/4 cup chopped fresh coriander leaves and 1/4 cup chopped fresh mint leaves, and stir well.

5. 5.Add Powdered Spices and Tomatoes

   Stir in 1.5 teaspoons of salt and 1 tablespoon of red chili powder. Mix thoroughly. Add 3-4 slit green chilies and 2 medium chopped tomatoes. Cook until the tomatoes soften and the oil starts to separate, about 3-4 minutes.

6. 6.Incorporate Yogurt and Chicken

   Add 1/2 cup of yogurt to the mixture and mix well until fully combined and smooth. Then, add 500-750g of chicken pieces and mix them thoroughly with the masala. Cook for about 5-7 minutes, allowing the chicken to absorb the flavors.

7. 7.Add Water and Rice

   Pour in 2 cups of water and bring the mixture to a boil. Once boiling, add 2 cups of basmati rice (which has been soaked for 30 minutes and drained). Stir gently to combine the rice with the chicken and masala.

8. 8.Dum Cooking

   Cover the pot with a tight-fitting lid. Cook on medium-low heat for about 15-20 minutes, or until all the water is absorbed and the rice is cooked through. For a smoky flavor, place a small bowl with a burning piece of charcoal inside the pot, drizzle 1 teaspoon of ghee or oil over the charcoal, and quickly cover the pot again for 5-7 minutes. Remove the charcoal bowl before serving.

9. 9.Serve Biryani

   Gently fluff the biryani with a spoon. Serve the hot chicken biryani with sliced onions and cucumbers.