Step 1: Fry the Onions

Heat 5-6 tbsp of oil in a large pot. Add 5 medium sliced onions and fry on medium heat for 10-12 minutes, stirring occasionally, until they turn light brown.

Step 2: Sauté Aromatics

Add 2 tbsp of ginger-garlic paste to the fried onions and sauté on low heat for 2 minutes until the raw smell disappears.

Step 3: Sear the Chicken

Add 1 kg of chicken pieces to the pot. Increase the heat to high and fry for 2-3 minutes, stirring to sear the chicken on all sides.

Step 4: Add Spices

Add 5 tbsp of ready-made biryani masala. Mix well to coat the chicken. Add a splash of water to prevent burning and fry on medium heat for 3 minutes.

Step 5: Cook with Tomatoes

Add 4 medium sliced tomatoes. Fry on low heat for 4 minutes, then continue to cook until the tomatoes become soft and mushy.

Step 6: Add Yogurt and Herbs

Pour in 1 cup of curd/yoghurt and mix well. Add 1 cup of chopped coriander and 1 cup of chopped mint. Stir everything together and cook for 2 minutes on low heat.

Step 7: Simmer the Chicken Gravy

Add 6 half-slit green chillies. Cover the pot and cook on low heat for 20 minutes, stirring occasionally to prevent sticking. After 20 minutes, uncover and cook on high heat to dry up any excess water, leaving a thick gravy.

Step 8: Boil the Rice

In a separate large pot, bring 2.5 liters of water to a boil. Add 4 cloves, 2 cinnamon sticks, 4 cardamoms, 1/2 tsp shahjeera, and 2.5 tbsp of salt. Add 700 gms of soaked basmati rice.

Step 9: Cook and Drain Rice

Cook the rice until it is 90% done (almost cooked but still has a slight bite). Drain the rice completely using a colander or strainer.

Step 10: Layer the Biryani

In a clean, flat-bottomed pan, spread half of the cooked rice to form the bottom layer. Spread the prepared chicken masala evenly over the rice. Top with the remaining rice, spreading it evenly. Sprinkle 2 tbsp of mint leaves over the top layer of rice.

Step 11: Dum Cooking

Cover the pan with a tight-fitting lid and cook on low heat for 7-8 minutes. This process, known as 'dum', allows the flavors to meld together.

Step 12: Mix and Serve

After the dum cooking is complete, gently mix the rice and chicken layers from the bottom up to distribute the masala evenly. Serve the chicken biryani hot.

• Using a ready-made biryani masala saves time and ensures a balanced flavor.

• Cook the rice only up to 90% as it will cook further during the 'dum' process.

• Mix the final biryani gently to avoid breaking the long grains of rice.

• The biryani masala already contains salt, so no extra salt is needed for the chicken gravy.

• You can use mutton instead of chicken, but the cooking time for the meat will be longer.

• For a vegetarian version, replace chicken with a mix of vegetables like carrots, beans, potatoes, and cauliflower.