One Pot Chicken Biryani

Step 1: Prepare Onions and Whole Spices

Heat 1/2 cup mustard oil in a large pot. Once hot, add 3 thinly sliced onions and fry until they turn golden brown and crispy. Remove about half of the fried onions and set aside for garnish.

Step 2: Add Whole Spices

To the remaining oil and onions in the pot, add the whole spices: bay leaf, cumin seeds, cinnamon, nutmeg, cloves, green cardamom, black cardamom, and black pepper. Sauté for about 1 minute until fragrant.

Step 3: Sear Chicken

Add 1 kg of washed and cut chicken pieces to the pot. Increase the flame to high and sear the chicken for 2-3 minutes until its color changes from pink to white, ensuring all raw smell is gone.

Step 4: Add Ginger-Garlic Paste

Once the chicken changes color, add 4 tablespoons of ginger-garlic paste. Continue to sauté on high flame for another 2-3 minutes, mixing well with the chicken.

Step 5: Incorporate Powdered Spices

Add the powdered spices: 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp chilli flakes, 1 tsp coriander powder, 1 tbsp biryani masala, and 2 tbsp salt. Mix thoroughly until the chicken is well coated with the spices.

Step 6: Cook Chicken until Tender

Cover the pot with a lid and let the chicken cook on medium-low heat for about 10 minutes. The chicken will release its own juices. After 10 minutes, uncover and continue to cook on high flame to reduce the liquid until it's about half, and the oil starts to separate.

Step 7: Add Curd and Green Chillies

Once the liquid has reduced, add 1 cup of well-whisked curd (yogurt) to the chicken. Mix well and cook for another 5 minutes until the curd blends into the gravy and the oil separates again. Then, add 6 whole green chilies and mix.

Step 8: Add Soaked Rice and Water

Gently add 1 kg of soaked basmati rice to the chicken mixture. Carefully mix the rice with the chicken, ensuring not to break the rice grains. Pour in approximately 2 liters of boiled water, or enough to just cover the rice by about an inch. Add 1-2 tablespoons of mixed pickle for extra flavor.

Step 9: First Dum Cooking

Once the water starts boiling vigorously, cover the pot with a clean kitchen towel and then a tight-fitting lid. Place a heavy object on top of the lid to seal it. Reduce the heat to very low and let it cook on 'dum' (steam) for 15 minutes. For best results, place the pot on an old tawa (griddle) during this phase to prevent burning.

Step 10: Add Garnish and Second Dum

After 15 minutes, carefully remove the lid and towel. Sprinkle the reserved fried onions, a few slit green chilies, 1 tsp kewra water, and a few drops of red food color over the rice. Cover the pot again with the towel and lid, and place the heavy object. Cook on low 'dum' for another 15 minutes.

Step 11: Serve Biryani

Once the second 'dum' is complete, turn off the heat and let the biryani rest for 5-10 minutes before opening. Gently fluff the biryani with a spatula, ensuring the chicken and rice are well mixed. Serve hot with raita or chutney.

• Soak rice and chop onions first to save time.

• Fry onions until golden brown for best flavor and color.

• Sear chicken on high flame initially to remove any raw smell.

• Always use boiled water when adding to rice for a quicker cook and fluffier grains.

• Place the pot on an old tawa (griddle) during the 'dum' cooking phase to prevent the biryani from burning at the bottom.

• Add fresh coriander and mint leaves along with green chilies and fried onions for extra aroma and flavor during the final dum.