Step-by-Step Instructions

1. 1.Prepare Fried Onions

   Slice 4 medium red onions (approx. 650g) finely. Heat about 1.5 inches of oil in a pot. Fry the sliced onions in 3-4 batches until they turn a light golden color, then remove them immediately to a paper towel-lined baking sheet to drain excess oil and prevent further browning.

2. 2.Parboil and Fry Potatoes

   Peel and cut 3 medium potatoes (approx. 600g) into quarters. Place them in a pot with water and 1 tsp salt. Bring the water to a boil, then immediately remove from heat and drain. Fry the parboiled potatoes in the same oil used for onions until they are cooked through and golden brown. Remove and place on a paper towel-lined bowl to drain excess oil.

3. 3.Cook Chicken Curry Base

   In a pressure cooker, heat 1/4 cup of the reserved frying oil. Add 2 tbsp ginger paste and 2 tbsp garlic paste. Sauté until their raw flavor is lost (about 2 minutes). Add 4 finely sliced medium tomatoes (approx. 600g) and 5.5 tbsp Shan Bombay Biryani Masala. Stir and sauté until the tomatoes soften and the oil begins to separate from the masala (about 5 minutes).

4. 4.Pressure Cook Chicken

   Add 1 kg of chicken pieces (drums and thighs) to the curry base. Add 1 tsp salt. Stir in 1/3 of the fried onions. Close the pressure cooker and cook until one whistle. Remove from heat and allow the pressure to release naturally.

5. 5.Thicken Chicken Gravy

   Once the pressure is released, open the cooker. Add 1 handful of chopped coriander and 1/2 handful of chopped mint leaves to the chicken. Stir well. Leave the cooker open and allow the gravy to simmer for about 10 minutes to thicken.

6. 6.Cook Basmati Rice

   In a large pot, bring plenty of water to a boil on high heat. Add 8 cloves, 8 cardamoms, 3 bay leaves, 2 star anise, and 2 (3-inch) cinnamon sticks. Once the water boils, lower the heat to medium. Add 2 tbsp oil and 2 green chilies. Add the drained 5 cups (approx. 1kg) of soaked basmati rice. Add 2-3 tsp salt to taste. Stir gently, cover, and cook for 7 minutes. The rice should still have a slight bite to it.

7. 7.Prepare Rice for Layering

   After 7 minutes, drain the rice and spread it onto a parchment-lined baking tray to cool slightly. While spreading, remove any whole spices like bay leaves and cinnamon sticks, as their job of flavoring the water is done.

8. 8.Chop Fresh Herbs

   Finely chop 1 bunch of coriander leaves and 1 bunch of mint leaves for layering.

9. 9.Layer the Biryani

   In a large, heavy-bottomed pot, drizzle a little ghee at the bottom. Create the first layer with 1/3 of the cooked basmati rice. Top with 1/2 of the chicken curry, ensuring some chicken pieces and gravy are evenly distributed. Sprinkle with 1/3 of the chopped mint, 1/3 of the chopped coriander, and 1/3 of the remaining fried onions. Add 1/2 of the fried potatoes (if not added in the previous layer).

10. 10.Continue Layering

    Add the second layer of rice (1/3 of the total). Top with the remaining chicken curry, potatoes, mint, coriander, and fried onions. Add the final layer of rice on top.

11. 11.Add Ghee and Color

    Drizzle a little more ghee over the top layer of rice. In a small bowl, mix 1 tbsp Kewra essence, 1/8 tsp orange food coloring powder, and 1/2 tbsp water until well blended. Pour this mixture in a spiral pattern over the top of the rice. Finish by sprinkling the remaining chopped mint, chopped coriander, and fried onions.

12. 12.Dum Cook the Biryani

    Place the pot of layered biryani on a griddle pan over low heat. Cover tightly and allow it to 'dum' cook for another 10 minutes. This will allow the rice to cook completely and all the flavors to meld together.

13. 13.Serve

    Once cooked, gently mix the biryani to combine the layers before serving. Enjoy your delicious homemade chicken biryani!