Step-by-Step Instructions

1. 1.Fry the Onions

   Heat about 1.5 inches of oil in a pot. Fry the thinly sliced red onions in 3-4 batches until they turn a light golden color. Remove them from the oil using a slotted spoon, press out excess oil, and spread them on a baking sheet lined with kitchen paper towel to absorb any remaining oil.

2. 2.Parboil and Fry Potatoes

   Cut potatoes into quarters. Place them in a pot with water and add salt. Parboil on medium heat until the water comes to a boil. Drain the water and then fry the parboiled potatoes in the same oil used for onions until they are cooked through. Drain excess oil and place them on a kitchen paper towel.

3. 3.Prepare Chicken Masala

   In a pressure cooker, heat 1/4 cup of the reserved oil. Add 2 tablespoons each of ginger and garlic paste and sauté until their raw flavor disappears. Add 4 medium finely sliced tomatoes and 5.5 tablespoons of Shan Biryani Masala. Sauté until the tomatoes soften and the oil begins to separate. Add 1 kg of chicken (drums and thighs) and 1 teaspoon of salt. Mix well. Add 1/3 of the fried onions. Mix again. Close the pressure cooker and cook until one whistle. Take off the heat and allow pressure to release naturally. Open the cooker, add 1 handful of chopped coriander and 1/2 handful of chopped mint leaves. Stir and cook open for about 10 minutes to allow the gravy to thicken.

4. 4.Cook the Basmati Rice

   In a large pot, bring water to a boil on high heat. Add 8 cloves, 8 cardamom pods, 3 bay leaves, 2 star anise, and 2 (3-inch) cinnamon sticks to flavor the water. Once boiling, lower the heat to medium. Add 2 tablespoons of oil and 2-3 teaspoons of salt. Drain the soaked basmati rice and add it to the boiling water. Stir gently. Cover the pot and cook for 7 minutes. The rice should still have a slight bite. Drain the rice and spread it on a parchment-lined tray, removing any whole spices you see.

5. 5.Layer the Biryani

   In a large, heavy-bottomed pot, add a little ghee to the bottom to prevent sticking and add flavor. Place a layer of cooked rice. Then add a layer of the chicken masala, spreading it evenly. Sprinkle some chopped mint leaves, chopped coriander, and some of the fried onions. Add the fried potatoes. Repeat the layers: rice, chicken masala, herbs, fried onions, and potatoes. Finish with a top layer of rice.

6. 6.Add Flavoring and Dum Cook

   Drizzle a little more ghee over the top layer of rice. In a small bowl, mix 1 tablespoon of Kewra essence, 1/8 teaspoon of orange food coloring (or saffron), and 1/2 tablespoon of water. Pour this mixture over the rice in a circular pattern. Sprinkle the remaining chopped mint leaves, chopped coriander, and fried onions on top. Place the pot on a griddle pan, cover it tightly, and allow it to 'dum' cook for another 10 minutes on low heat. This allows the flavors to meld and the rice to cook completely.

7. 7.Serve the Biryani

   Once cooked, gently mix the biryani from the bottom up to combine all the layers and flavors. Serve hot and enjoy this delicious and aromatic biryani!