Step-by-Step Instructions

1. 1.Marinate the Chicken

   To 1 1/2 kg of biryani-cut chicken pieces, add the juice of 1 lemon, 1 tsp turmeric powder, 2 tsp salt, and 3 tbsp chili powder. Rub the spices thoroughly into the chicken pieces, ensuring they are well coated. If the mixture feels too dry, add about 2 tsp of water to help distribute the marinade. Let the chicken marinate for 30 minutes.

2. 2.Prepare Garnish: Roast Cashew Nuts

   Heat 2 tsp of ghee in a pan. Add cashew nuts and roast them until they turn a nice golden brown color. Once roasted, remove the cashews from the pan and set them aside for garnish.

3. 3.Prepare Garnish: Fry Onions

   To the same pan used for cashews, add 3 tbsp of oil. Add 3 thinly sliced onions and fry them until they become golden brown and crispy. Remove the fried onions from the pan and set them aside for garnish.

4. 4.Half-Cook the Chicken

   Take a wide kadai (wok) and add 2 tbsp of oil. Gently place the marinated chicken pieces into the hot oil. Mix well until the chicken pieces are no longer pink. Pour in 1 cup of water, cover the kadai with a lid, and cook for 10 minutes until the chicken is partially cooked.

5. 5.Separate Chicken and Stock

   After 10 minutes, turn off the stove. Carefully remove all the half-cooked chicken pieces from the kadai and transfer them to a plate. Pour the remaining chicken stock (liquid) into a separate bowl and keep it aside.

6. 6.Fry the Chicken Pieces

   To the same kadai, add 6 tbsp of oil. Place the half-cooked chicken pieces into the hot oil and fry them until they develop a lovely golden brown color. Once fried, remove the chicken pieces from the oil and set them aside.

7. 7.Prepare the Gravy Base

   Using the same kadai with the remaining oil, add 6 thinly sliced onions. Fry the onions until they are nicely browned. Add a few curry leaves and 2 tbsp of ginger garlic paste. Mix everything well and sauté until fragrant.

8. 8.Add Tomatoes and Green Chillies

   Add 8 small chopped tomatoes and 2 chopped green chillies to the kadai. Mix thoroughly with the onion mixture. Cover the kadai with a lid and cook for about 3 minutes, or until the tomatoes become soft and mushy.

9. 9.Incorporate Chicken Stock and Spices

   Pour the reserved chicken stock into the kadai. Add 1/2 tsp turmeric powder, 2 tbsp coriander powder, 1 tsp pepper, and 2 tsp garam masala. Mix all the ingredients well, ensuring the spices are evenly distributed in the gravy.

10. 10.Combine Chicken with Gravy

    Season the gravy with salt to taste. Add the fried chicken pieces to the prepared masala gravy. Mix everything thoroughly, making sure each chicken piece is well coated with the rich gravy.

11. 11.Simmer the Chicken in Gravy

    Cover the kadai with a lid and cook on a medium flame for another 10 minutes. This allows the flavors to meld together and the chicken to absorb the delicious gravy, ensuring it is fully cooked and tender.

12. 12.Finish the Chicken Gravy

    Turn off the stove. Garnish the chicken masala with freshly chopped coriander leaves and a sprinkle of the fried onions. Set the chicken gravy aside.

13. 13.Cook the Basmati Rice

    In a deep pot, add 2 tsp of ghee. Add the whole spices (cinnamon, clove, cardamom, star anise, bay leaf, and 1 tsp fennel seeds). Pour in 3 cups of water and add 1 tsp of salt. Bring the water to a rolling boil.

14. 14.Add Rice and Cook

    Gently add the 2 cups of soaked basmati rice to the boiling water. Stir gently to combine. Cover the pot with a lid and cook until the rice is done, fluffy, and all the water has been absorbed.

15. 15.Finish the Rice

    Once the rice is cooked, add 1 tbsp of ghee over it. Gently mix the ghee into the rice. Keep the cooked rice aside.

16. 16.Assemble and Serve the Biryani

    For plating, take a small bowl and layer the bottom with some fried onions and a few roasted cashew nuts. Tightly fill the bowl with the cooked flavored rice. Invert the bowl onto a banana leaf or a serving plate to create a dome shape. Place a generous portion of the fried chicken masala next to the rice. Garnish the rice with more fried onions, roasted cashew nuts, and optionally, some chopped coriander leaves. Serve hot with raita on the side.