Step-by-Step Instructions

1. 1.Prepare Masala Paste

   To a mixer jar, add 1 cup of fresh coriander leaves, 1 cup of fresh mint leaves, a piece of roughly chopped ginger, 3 large cloves of roughly chopped garlic, and 1 large green chilli. Add about 2 tablespoons of water and grind everything to a nice, fine paste.

2. 2.Marinate Chicken

   In a bowl, combine 1/2 kg of washed and cleaned chicken pieces. Add 1 teaspoon of salt, the juice of half a lemon, and the freshly ground green masala paste. Mix everything thoroughly, ensuring all chicken pieces are well coated. Let it marinate for 15 minutes.

3. 3.Sauté Whole Spices

   Heat a wide kadai (pot) and add 1 tablespoon of oil and 2 tablespoons of ghee. Once hot, add the whole spices: cinnamon, cloves, cardamom, bay leaf, star anise, and mace. Sauté until they release a nice, mild aroma.

4. 4.Sauté Onions

   Add 2 large, thinly sliced onions to the kadai. Sauté the onions, stirring frequently, until they turn a lovely golden brown color.

5. 5.Add Ginger Garlic Paste

   Add 1 teaspoon of ginger garlic paste to the sautéed onions and mix well. Cook for a minute until the raw smell of the paste disappears.

6. 6.Cook Marinated Chicken

   Add the marinated chicken pieces to the kadai. Mix well with the onions and spices. Cook the chicken for about 5 minutes on high flame, stirring occasionally.

7. 7.Add Spice Powders

   Reduce the flame to medium. Add 1/4 teaspoon of turmeric powder, 1 teaspoon of Kashmiri chilli powder, 1 teaspoon of pepper powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt (for the rice). Mix everything well, ensuring the chicken is coated with the spices.

8. 8.Add Water and Simmer

   Pour 1 cup of water into the kadai. Gently mix the chicken and spices. Cover the kadai with a lid and cook the chicken for 10 minutes on medium flame.

9. 9.Remove Bay Leaf and Add Coconut Milk

   After 10 minutes, remove the lid. The chicken should be cooked and the masala thickened. Remove the bay leaf. Add 2 cups of diluted coconut milk (using a 250 ml cup measurement). Gently mix the coconut milk with the chicken pieces and gravy.

10. 10.Add Basmati Rice

    Once the chicken and coconut milk mixture begins to heat up, gently add 1 cup (250 ml) of basmati rice that has been soaked for 30 minutes. Spread the rice evenly over the chicken and gravy. Gently mix the basmati rice with the gravy, being careful not to break the rice grains.

11. 11.Cook Biryani (Dum)

    Cover the kadai with a lid, ensuring the vent is sealed (e.g., with aluminum foil or by placing a weight on top). Cook the biryani for 20 minutes on medium flame.

12. 12.Rest and Serve

    After 20 minutes, turn off the stove. Leave the biryani in dum (covered) for another 15 minutes before opening the lid. Gently fluff the biryani with a spatula. Serve hot, garnished with fresh coriander leaves, and accompanied by a simple onion raita or your preferred side dish.