Step 1: Boil Rice

Take a medium-sized pot, add water and 2.5 teaspoons of salt. Mix well. Wash 3 pao (approx. 680g) rice and drain the water. Once the water starts boiling, add the washed rice to the pot. Add 7-8 black peppercorns, a few mint leaves, 4-5 cloves, and 1 black cardamom to the boiling rice. Cook the rice until it is 80-85% cooked (one 'kanni' remaining). Strain the rice and set aside without rinsing with tap water.

Step 2: Prepare Chicken Masala Base

In a separate pot, heat 1 cup of oil. Add 1 tablespoon of roasted cumin seeds and 3-4 medium sliced onions. Fry the onions on medium heat until they are golden brown and crispy. (Optional: remove some fried onions for garnishing later). Add the washed chicken pieces to the pot and fry until golden brown to remove any raw smell. Add 2-3 medium chopped tomatoes, 1 teaspoon of salt, 1 teaspoon of red chili powder, 1 cinnamon stick, 1 star anise, and 7-8 cloves. Add a little water to prevent the spices from burning and allow the chicken to fry and cook. Cover and let it cook until the chicken is tender and the oil separates.

Step 3: Add Turmeric and Potatoes

Once the chicken has cooked and the oil has separated, add 0.5 teaspoon of turmeric powder (if not added earlier). Add 1 medium potato, cut into chunks and coated with a pinch of turmeric, to the chicken masala. Mix well and continue to cook.

Step 4: Prepare and Add Yogurt Mixture

In a bowl, combine 6-7 tablespoons of yogurt. Add 1 tablespoon of roasted crushed coriander, juice from half a lemon, 1 teaspoon of black pepper powder, 5-6 sliced green chilies, 0.5 teaspoon of red chili powder, 7-8 pieces of tamarind, 4-5 dried plums (aloo bukhara), 4-5 tablespoons of biryani masala, 1 teaspoon of garam masala, chopped fresh coriander, and chopped fresh mint leaves. Mix all ingredients thoroughly to form a smooth paste. Once the oil separates from the chicken masala, add the prepared yogurt mixture to the pot. Mix well and cook, allowing the water from the yogurt to dry out slightly, but leave a little gravy.

Step 5: Layer and Dum Biryani

Once the chicken masala is ready with a little gravy, spread the 80-85% cooked rice evenly over the chicken masala. Do not mix the rice with the masala. Garnish the top layer of rice with the reserved crispy fried onions, remaining sliced green chilies, tomato slices, lemon slices, fresh coriander, and fresh mint leaves. Add 1/4 teaspoon of yellow food color (dissolved in water) in drops over the rice for an attractive appearance. Cover the pot and place it on low heat for 10-15 minutes to 'dum' (steam) the biryani.

Step 6: Serve Biryani

After 10-15 minutes, open the lid and gently mix the biryani. Mix only the top layer slightly, leaving some white rice and some mixed with the masala for a layered effect. The chicken should be perfectly cooked and tender. Serve hot with raita and salad. Enjoy!

• Boil rice to 80-85% doneness to prevent mushiness when layering.

• Do not rinse boiled rice with tap water to retain flavor.

• Fry onions on medium heat until golden brown and crispy to avoid burning and achieve the best texture.

• When layering, do not overmix the rice with the chicken masala to maintain distinct layers and prevent rice from breaking.