Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.