Juicy Biryani - Layered Chicken Biryani

Step 1: Prepare and Soak Rice

Take 2.5 glasses (approximately 700-750g) of double steam basmati rice. Wash the rice 2-3 times until the water runs clear. Soak the washed rice in water for 30 minutes.

Step 2: Fry Onions

Slice 3 medium onions thinly. In a large pot or pan, add the sliced onions and sauté them on medium flame until all the moisture evaporates and they become slightly translucent. Then, add oil (quantity not specified, use enough for frying) and continue frying until the onions are golden brown and crispy. Set aside the crispy fried onions.

Step 3: Boil Rice with Spices

In a separate large pot, bring water to a boil. Add 1 tsp salt, 5 cloves, 2 black cardamoms, 15-20 black peppercorns, 2 green cardamoms, 2 cinnamon sticks, 1 tsp cumin, and 1 broken bay leaf. Optionally, add 1/2 tsp Chinese salt. Add 1 tbsp lemon juice (or vinegar) and 1 tbsp oil. Add the soaked rice to the boiling water. Cook on medium flame until the rice is 70% cooked. Add 1/4 cup chopped fresh green coriander during boiling. Drain the rice and set aside.

Step 4: Prepare Chicken Marinade

Take 750g chicken pieces in a bowl. Add the crispy fried onions (reserve some for garnish). Grind 1 whole bulb of garlic, 9 green chilies, and 2 medium chopped tomatoes into a smooth paste. Add this paste to the chicken. Add 1 tbsp lemon juice, 1 cup yogurt, 2 tbsp biryani masala, 4-5 dried plums, 1 tbsp tamarind, 1/2 tsp garam masala powder, and 1/2 tsp red chili powder. Add 1/2 cup chopped fresh green coriander. Mix all ingredients thoroughly to marinate the chicken. Marinate for at least 15 minutes.

Step 5: Cook Chicken Curry

In the same pan where the onions were fried, add the marinated chicken. Cook on medium to low flame. Stir well, then cover the pan and let it cook for 15 minutes. After 15 minutes, remove the lid and check the texture. If needed, cook for another 1-2 minutes until the oil separates and the chicken is tender. The curry should be thick and flavorful.

Step 6: Layer the Biryani

In a large pot, add a layer of oil from the cooked chicken curry at the bottom. Spread half of the 70% cooked rice evenly over the oil. Next, spread all of the cooked chicken curry over the rice layer. Then, add the remaining half of the boiled rice on top of the chicken curry.

Step 7: Garnish and Steam

Garnish the top layer of rice with chopped fresh green coriander, reserved crispy fried onions, sliced tomatoes, and sliced lemons. Sprinkle 1-2 pinches of orange food color (powder form) directly on top. Optionally, add 2-3 drops of kewra essence. Cover the pot tightly and place it on a very low flame for 15 minutes to steam (dum).

Step 8: Prepare Green Raita

While the biryani is steaming, prepare the raita. In a mortar and pestle (or blender), crush 1/4 cup chopped fresh green coriander with 1/2 tsp roasted cumin powder. In a separate bowl, whisk 1 cup yogurt until it has a creamy texture. Add the crushed coriander-cumin mixture to the whisked yogurt. Mix well. Optionally, add salt to taste.

Step 9: Serve Biryani

Once the biryani has steamed for 15 minutes, remove it from the heat. Gently mix the biryani from the bottom up to combine the layers and colors. Dish out the juicy biryani onto a serving platter. Serve hot with the prepared green raita.

• For crispy fried onions, sauté them without oil first until their moisture evaporates, then add oil and fry until golden brown.

• Boil rice until 70% cooked to ensure they don't become mushy during the steaming process.

• Adding lemon juice or vinegar to the boiling rice water helps keep the rice grains separate and fluffy.

• Adjust salt and green chilies in the raita according to your preference, especially if the biryani is already spicy.

• Chinese salt can be added to the rice boiling water for enhanced flavor (optional).

• Kewra essence can be added for a fragrant aroma (optional).