Step-by-Step Instructions

1. 1.Prepare Fried Onions

   Slice 650 grams of red onions finely. Heat about 1.5 inches of oil in a pot. Fry the onions in 3-4 batches until they turn a light golden color. Remove them from the oil and spread them on a baking sheet lined with kitchen paper to absorb excess oil and allow them to crisp up. They will continue to brown after removal.

2. 2.Parboil and Fry Potatoes

   Cut 600 grams of potatoes into quarters. Place them in a pot with water and add some salt. Parboil on medium heat until the water comes to a boil. Drain the water. Fry the parboiled potatoes in the same oil used for onions until they are cooked through and slightly golden. Drain excess oil and place them in a bowl lined with kitchen paper.

3. 3.Cook Chicken Curry

   In a pressure cooker, add 1/4 cup of the reserved oil. Once heated, add 2 tablespoons each of ginger and garlic paste. Sauté until their raw flavor is gone. Add 4 finely sliced medium tomatoes (600g) and 5.5 tablespoons of Shan Bombay Biryani Masala. Sauté until tomatoes soften and oil separates. Add 1 kilogram of chicken (drums and thighs) and 1 teaspoon of salt. Add 1/3 of the fried onions. Mix well. Close the pressure cooker and cook until one whistle. Take off heat and let pressure release naturally. Once opened, add 1 handful of chopped coriander and 1/2 handful of chopped mint leaves. Mix well and cook open for 10 minutes to thicken the gravy.

4. 4.Prepare Basmati Rice

   Wash 5 cups (approx. 1 kg) of long-grain basmati rice until water runs clear, then soak for 30 minutes. In a large pot, bring water to a boil on high heat. Add 8 cloves, 8 cardamoms, 3 bay leaves, 2 star anise, and 2 cinnamon sticks to the boiling water. Lower heat to medium and add 2 tablespoons of oil and 2-3 teaspoons of salt. Drain the soaked rice and add it to the pot. Close the pot with a lid and cook for 7 minutes. The rice should be parboiled with a slight bite. Drain the rice and spread it on a baking sheet lined with parchment paper, removing any whole spices.

5. 5.Layer the Biryani

   In a large pot, pour a little ghee at the bottom. Add a layer of parboiled rice. Top with a layer of chicken curry, some chopped mint and coriander leaves, and some fried onions. Add the fried potatoes. Repeat the layers: rice, chicken curry, herbs, potatoes, fried onions. Finish with a final layer of rice.

6. 6.Add Flavoring and Dum Cook

   Drizzle a little more ghee on top of the final rice layer. In a small bowl, mix 1 tablespoon of Kewra essence, 1/8 teaspoon of orange food coloring, and 1/2 tablespoon of water. Pour this mixture over the rice in a circular pattern. Top with more chopped mint and coriander leaves, and the remaining fried onions. Place the pot on a griddle pan, cover with a lid, and allow 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 in the pot to combine all the layers and flavors. Serve hot and enjoy the aromatic and delicious chicken biryani.