Step-by-Step Instructions

1. 1.Prepare Chicken for Marination

   Take 1 kg of chicken, wash it thoroughly, and make cuts on the leg pieces. Add lemon juice and mix well to tenderize the chicken.

2. 2.Add Herbs and Spices to Chicken

   Add thickly chopped green chilies, fresh chopped coriander, and fresh chopped mint leaves to the chicken. Mix everything together.

3. 3.Add Ginger-Garlic Paste and Biryani Masala

   Add 2 tablespoons of ginger-garlic paste and the large packet of Banne Nawab's Chicken Biryani Masala to the chicken. Mix thoroughly.

4. 4.Add Yogurt and Marinate

   Add 250g of yogurt to the chicken mixture. Mix all ingredients thoroughly until the chicken is well coated. Marinate the chicken overnight in the refrigerator, or for at least 2-4 hours if time is limited. If marinating overnight, add the fried onions in the morning.

5. 5.Add Fried Onions to Marinated Chicken

   Add golden fried onions (from 3-4 medium onions) to the marinated chicken. Crush them slightly before adding. Mix well and let sit for 10 minutes.

6. 6.Sauté Whole Spices in Oil

   Heat 1/2 cup of mustard oil in a large pot. Add whole garam masala (cardamom, star anise, cinnamon, cloves) and let them sizzle for a few seconds.

7. 7.Cook the Chicken

   Add the marinated chicken to the hot oil. Add a little water to the marination bowl to rinse out any remaining masala and add it to the pot. Stir continuously on low flame until the mixture comes to a boil to prevent the yogurt from curdling. Once it boils, add 1 teaspoon of Kashmiri red chili powder for color (optional). Mix well, cover, and let the chicken soften.

8. 8.Fry Potatoes

   In a separate pan, heat oil. Add peeled potatoes, cut into quarters, and poked with a fork. Fry until they are light golden and slightly soft. Add a pinch of salt while frying (not shown in video).

9. 9.Add Potatoes to Chicken and Finish Cooking

   Once the chicken is cooked and the oil has separated, add the fried potatoes to the chicken. Mix well, cover, and cook until both the chicken and potatoes are fully soft. Do not dry out the gravy completely.

10. 10.Prepare Water for Rice

    In a large pot, add 3 liters of water. Add the small packet of Banne Nawab's Biryani Masala (which contains salt, cumin, and whole garam masala). Add extra star anise and bay leaves if desired. Add lemon juice from 1 lemon and the lemon peels. Mix well. Cover and heat the water until it is warm, but not yet boiling.

11. 11.Cook the Rice

    Add 1 kg of basmati rice (pre-soaked for 30 minutes after washing) to the warm water. Add 1 tablespoon of oil (from frying onions/chicken) to prevent sticking. Mix gently. Cover and cook until the rice is fully done. Remove the lemon peels and any large whole spices. Drain the excess water from the rice.

12. 12.Layer the Biryani

    In a large, clean pot, first spread the cooked chicken and potato mixture as the bottom layer. Then, evenly spread the cooked rice on top of the chicken layer. Pour some reserved oil and masala from the cooked chicken over the rice. Garnish with fresh chopped coriander, mint leaves, and golden fried onions.

13. 13.Dum Cook the Biryani

    Cover the pot with a clean cloth and then a tight-fitting lid. Place heavy objects (like stones) on top of the lid to create a tight seal. Dum cook on high flame for 8-10 minutes, then reduce the flame to low and cook for another 15-30 minutes until the biryani is perfectly fragrant and all flavors are melded.

14. 14.Serve the Biryani

    Once dum cooking is complete, gently mix the biryani from bottom to top to combine the chicken and rice. Serve hot and enjoy!