Step-by-Step Instructions

1. 1.Prepare Crispy Onions

   Thinly slice 3 large red onions using a knife or mandoline for consistency. Heat vegetable oil (about 2 cm deep) in a pan over medium-low heat. Fry the sliced onions in 2-3 batches, stirring constantly, until golden brown and crispy. Remove them from the oil just before they reach your desired crispiness, as they will continue to cook. Drain on paper towels.

2. 2.Marinate the Chicken

   In a large pot (which will also be used for cooking the biryani), combine 1 kg of skin-off chicken thighs with 200g Greek yogurt, 2-3 tbsp Kashmiri chili powder, 1 tsp turmeric powder, 1 tbsp garam masala, 2 tbsp ginger paste, 1 tbsp garlic paste, juice of 1 lemon, 1-2 sliced green chilies, 1 cinnamon stick, 8 lightly crushed green cardamom pods, 1 tsp cumin seeds, 4 cloves, 1 tbsp salt, 1 roughly chopped bunch of mint, 1 roughly chopped bunch of coriander, and about 1/3 of the prepared crispy onions. Mix thoroughly, ensuring all chicken pieces are completely coated. Cover the pot and refrigerate for at least 4 hours, or up to 24 hours.

3. 3.Prepare Basmati Rice

   Wash 500g of aged Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh cold water for 35-40 minutes.

4. 4.Prepare Saffron Milk

   In a small bowl, combine 1/4 cup warm milk with a pinch of saffron threads. Stir gently and let it steep.

5. 5.Prepare Dough for Sealing

   In a bowl, mix 1 cup all-purpose flour with approximately 1/2 cup of water to form a workable dough. Knead the dough until it forms a smooth ball. Roll the dough into a long, thin log, long enough to go around the rim of your biryani pot. Set aside.

6. 6.Blanch the Rice

   Fill a large pot with water (just over half full) and bring it to a rolling boil. Season the water with salt, a few green cardamom pods, 1 halved green chili, 1 cinnamon stick, 2 cloves, and a pinch of cumin seeds. Drain the soaked Basmati rice and add it to the boiling water. Cook on high heat for 4-5 minutes, or until the rice is just al dente with a slight bite. Do not overcook. Drain the rice immediately.

7. 7.Cook Chicken Base

   Place the pot with the marinated chicken on high heat. Stir the chicken continuously for 4-5 minutes to start the cooking process, but do not fully cook it. Remove the pot from the heat. Carefully remove half of the chicken pieces (3 large pieces) and some of the gravy from the pot and set aside on a plate.

8. 8.Layer the Biryani

   Spread the remaining chicken pieces evenly at the bottom of the pot. Layer half of the blanched rice over the chicken. Sprinkle with some crispy onions, chopped coriander, and mint. Place the reserved chicken pieces on top of this rice layer, ensuring all the gravy is added. Add the remaining blanched rice on top, spreading it evenly. Sprinkle with the remaining crispy onions, chopped coriander, and mint. Drizzle the saffron milk over the top.

9. 9.Seal and Dum Cook

   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 to trap the steam inside. Place the sealed pot back on the stove over maximum heat for 10 minutes. After 10 minutes, reduce the heat to the lowest setting (e.g., number 2 on an induction hob) and cook for another 30 minutes.

10. 10.Rest and Serve

    Once the cooking time is complete, remove the pot from the heat and let it rest, still sealed, for 20 minutes. Carefully break the dough seal and remove the lid. Gently fluff and mix the biryani with a large spoon, ensuring the chicken and rice layers are combined. Serve immediately on a large platter, garnished with fresh coriander and mint.