Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine chicken pieces with ginger paste, garlic paste, curd, lemon juice, salt, and garam masala. Mix well by hand until all pieces are coated. Cover the bowl with cling film and let it marinate for at least 1 hour.

2. 2.Prepare the Rice

   Pour Basmati rice into a bowl. Wash the rice thoroughly 3-4 times until the water runs clear. Soak the rice for 30 minutes. Drain the water before use.

3. 3.Prepare Chili and Whole Spice Mixture

   In a bowl, add green chilies and crush them using a glass or chop them finely. Add whole cumin seeds, black cardamom, green cardamom, cloves, cinnamon stick, black peppercorns, and chili pickle. Mix all ingredients well.

4. 4.Boil and Fry Potatoes

   In a pot, add chopped potatoes, garam masala powder, ginger paste, salt, sugar, green food color, water (enough to cover), and 1/4 cup cooking oil. Place the pot on the stove and bring to a boil. Once boiling, reduce the flame to low and cook until potatoes are completely soft. Check with a fork. Once cooked, remove the potatoes from the pot, leaving the oil and colored water behind.

5. 5.Prepare Birista (Fried Onions)

   In a large pot, heat 1 cup of cooking oil on high flame. Add sliced onions and fry until golden brown and crispy. Remove about half of the fried onions and set aside for garnish.

6. 6.Cook Chicken with Spices

   To the remaining oil and onions in the pot, add the prepared chili and whole spice mixture. Sauté for 1.5-2 minutes. Add the marinated chicken pieces and cook on high flame for 4-5 minutes, stirring occasionally, until the chicken's water dries up and it's lightly browned.

7. 7.Combine Rice and Chicken

   Add the soaked and drained Basmati rice to the pot with the chicken. Mix gently for 2 minutes to combine the rice and chicken. Add 500ml water, 1.5 teaspoons of salt, and 3 lemon slices. Add 1 capful of Kewra water. Stir gently, cover the pot, and bring to a boil.

8. 8.Dum Cook the Biryani

   Once the biryani comes to a boil, reduce the flame to very low. Dum cook for 40 minutes. After 30 minutes, open the lid, remove the lemon slices, and add the boiled green potatoes, chopped cilantro/mint, and the reserved fried onions (birista). Drizzle 1-1.5 tablespoons of ghee and a few drops of red food color over the biryani. Cover the pot again and continue to dum cook for the remaining 10 minutes.

9. 9.Prepare Raita

   In a mini chopper, add chopped onion, mint leaves, and green chili. Chop finely. Add the chopped mixture to curd. Sprinkle chaat masala, black salt, and roasted cumin powder. Mix well to prepare the raita.

10. 10.Serve the Biryani

    Once the biryani is cooked, uncover the pot. Gently mix the biryani to combine all layers. Serve hot on a plate, garnished with additional fried onions and lemon slices, and accompanied by the prepared raita.