Step-by-Step Instructions

1. 1.Prepare Crispy Onions

   Thinly slice the red onions using a knife or a mandolin for consistency. Heat vegetable oil in a pan to about 2 cm deep over medium-low heat. Fry the onions in 2-3 batches, stirring constantly, until they turn golden brown. Do not walk away as they can burn quickly. Remove the fried onions and place them on a tray lined with paper towel to drain excess oil and crisp up. Repeat for all batches.

2. 2.Marinate the Chicken

   In a large pot (preferably the one you'll cook the biryani in), combine the chicken thighs, yogurt, Kashmiri chili powder, turmeric, garam masala, ginger paste, garlic paste, lemon juice, sliced green chili, cinnamon stick, lightly crushed green cardamom pods, cumin seeds, cloves, salt, chopped mint, and chopped coriander. Add about a third of the crispy fried onions. Mix thoroughly, ensuring all chicken pieces are evenly coated with the marinade. Cover the pot and refrigerate for at least 4 hours, or ideally 24 hours.

3. 3.Prepare Saffron Milk

   In a small bowl, add a pinch of saffron threads to warm milk. Stir gently and let it steep to release its color and aroma. This will be used later for layering.

4. 4.Prepare Sealing Dough

   In a bowl, combine all-purpose flour with water, mixing with chopsticks initially, then kneading with your hands until a workable dough forms. If it's too sticky, dust with a little more flour. Roll the dough into a long 'baton' or log, long enough to go around the rim of your cooking pot. Set aside to rest.

5. 5.Prepare and Cook Basmati Rice

   Rinse the aged basmati rice thoroughly under cold water until the water runs clear. Soak the rinsed rice in cold water for 35-40 minutes. In a large pot, bring water to a rolling boil. Season the water with salt and add green cardamom pods, a green chili cut in half, a cinnamon stick, cloves, and cumin seeds. These aromatics will infuse the rice with flavor. Drain the soaked rice and add it to the boiling water. Stir once gently. Cover the pot and bring it back to a simmer. Cook the rice until it's just al dente (still has a slight bite), approximately 4-5 minutes. Do not overcook, as it will continue to cook later. Drain the rice immediately.

6. 6.Cook Chicken Base and Layer Biryani

   Place the pot with the marinated chicken on high heat for 4-5 minutes, stirring frequently to start the cooking process. The goal is not to fully cook the chicken, but to get it going. Turn off the heat. Remove half of the chicken pieces (approximately 3 pieces) and set aside. Ensure the remaining chicken pieces are spread evenly at the bottom of the pot. Layer half of the cooked rice over the chicken. Sprinkle with some of the crispy fried onions, chopped coriander, and chopped mint. Place the reserved chicken pieces on top of this layer. Add the remaining sauce from the reserved chicken. Layer the remaining rice over the chicken. Sprinkle with the remaining crispy fried onions, chopped coriander, and chopped mint. Drizzle the saffron milk evenly over the top.

7. 7.Seal and Dum Cook the Biryani

   Place the lid on the pot. Take the prepared dough log and press it firmly around the rim of the pot, sealing the lid completely. This creates a tight seal to trap the steam inside. Place the sealed pot on maximum heat for 10 minutes. After 10 minutes, reduce the heat to the lowest setting (e.g., number 2 on induction) and cook for another 30 minutes. Once cooked, remove the pot from the heat and let it rest, still sealed, for 20 minutes.

8. 8.Serve the Biryani

   Carefully break the dough seal around the lid. Remove the lid, allowing the fragrant steam to escape. Use a large spoon or ladle to gently mix and serve the biryani onto a large platter or individual plates, ensuring each serving gets a mix of chicken, rice, and crispy onions. Garnish with additional fresh chopped coriander and mint.