Step-by-Step Instructions

1. 1.Prepare Instant Biryani Masala (Grinding whole spices)

   Add 5 small green cardamoms, 1 small cinnamon stick, 4-5 cloves, 1 black cardamom, 1 star anise (broken pieces), 1 teaspoon round red chilies, 1 teaspoon black peppercorns, 1 teaspoon fennel seeds, 1 tablespoon cumin seeds, and 1 tablespoon coriander seeds to a grinder. Grind the spices until powdered.

2. 2.Prepare Biryani Masala (Mixing with fried onions)

   Transfer the ground spices to a bowl. Add 1 cup of fried onions, 1 heaped teaspoon of salt, and 5-6 dried plums. Mix all ingredients well to combine.

3. 3.Prepare Chicken Korma (Initial cooking)

   Heat 1/3 cup of oil in a pressure cooker. Add 1 heaped teaspoon ginger paste and 1 heaped teaspoon garlic paste, sauté for 10-15 seconds until fragrant. Add 1.3 kg chicken pieces and sauté on high heat until the chicken changes color, about 1.5-2 minutes. Add 3 medium potatoes (cut into large pieces) and the prepared biryani masala. Mix well and reduce heat to low. Add 2 large sliced tomatoes and 1/2 cup yogurt. Mix well. Increase heat to high and sauté until the oil separates from the mixture. Add 1 to 1.5 cups of water. Close the pressure cooker lid and cook for 3 minutes after the whistle blows.

4. 4.Boil Rice

   In a separate large pot, add plenty of water. Add 1 bay leaf, 1 black cardamom, a little cumin seeds, and 1.5 tablespoons salt. Bring the water to a boil. Once boiling, add 1 kg of sella rice (which has been soaked for 2 hours). Squeeze in the juice of 1 lemon. Boil the rice until it is 85-90% cooked. Drain the rice using a colander.

5. 5.Layering Biryani

   In a large pot, spread the cooked chicken korma at the bottom, pushing chicken pieces and potatoes to the sides to create a well in the center. Sprinkle chopped coriander, chopped mint, 5-6 slit green chilies, and a few lemon slices over the korma. Carefully layer the drained, boiled rice over the korma and garnishes. Gently shake the pot to settle the rice evenly. Pour orange and red food color in a cross pattern over the rice. Place sliced tomatoes over the rice. Drizzle about 1/4 cup of oil over the rice.

6. 6.Dum (Steaming)

   Place a clean kitchen towel over the pot, then cover with the lid, ensuring the towel is tucked in to seal the steam. Place a heavy object (like a mortar) on top of the lid. Cook on high heat until steam starts to escape (about 5 minutes), then reduce heat to very low and cook for 30 minutes.

7. 7.Serve

   After 30 minutes, turn off the heat. Remove the lid and towel. Gently mix the biryani from bottom to top to combine the layers, ensuring the chicken and rice are well distributed. Dish out and serve hot.