Step-by-Step Instructions

1. 1.Prepare Ginger Garlic Paste

   Combine ginger, garlic, green chili (optional), and 1/3 cup of water in a blender jar. Blend until a smooth paste is formed. If the paste is not fine enough, add a little more water and blend again.

2. 2.Prepare Biryani Masala Whole Spices

   If using Shan Biryani Masala, carefully pick out the whole spices (cardamom, cloves, cinnamon sticks) from the powdered mix. Place these whole spices in a tea strainer or a cheesecloth pouch. Set aside the powdered masala.

3. 3.Prepare Chicken Marinade

   In a large bowl, combine 1.5 cups plain yogurt, 2 tsp Kashmiri red chili powder, 1 tsp turmeric powder, 1 tsp ground coriander, 2-3 tbsp Shan Biryani Masala powder, 1 tsp salt, and 1 tbsp oil. Whisk everything together until a smooth, uniform consistency is achieved.

4. 4.Marinate Chicken

   Add 1.5 kg of bone-in chicken pieces (thighs and drumsticks recommended) to the prepared marinade. Add 1/4 cup chopped coriander leaves and 1/4 cup torn mint leaves. Finally, add the freshly blended ginger garlic paste. Mix everything thoroughly with your hands, ensuring all chicken pieces are well coated. Let the chicken marinate for 30 minutes to 1 hour.

5. 5.Prepare Onions for Frying

   Thinly slice 3 large onions. Add 1 tsp of salt to the sliced onions and mix well. Let them sit for 10-15 minutes to draw out moisture.

6. 6.Prepare Saffron Milk and Food Color

   Crush a pinch of saffron strands in a mortar and pestle. Add the crushed saffron to 1/4 cup warm milk along with 2 tsp Kewra water (or a few drops of Kewra essence/rose water). Stir and set aside. In a separate small bowl, mix a pinch of yellow food color with 2 tbsp water.

7. 7.Prepare Basmati Rice

   Rinse 3 cups of good quality basmati rice several times under running water until the water runs clear. Gently rub the grains while rinsing. Soak the rice in fresh water for 30 minutes. After 30 minutes, drain all the water.

8. 8.Fry Onions

   Heat 1 cup of oil in a large, heavy-bottomed, wide pot over medium heat. Squeeze out as much water as possible from the salted onions. Add the squeezed onions to the warm oil. Initially, the oil should be just warm to allow the onions to sizzle gently. Once all onions are added, increase the heat to medium-high and stir frequently. As the edges start to brown, reduce the heat to medium and stir continuously until the onions turn a beautiful golden-brown color. Be careful not to let them get too dark brown, as they will become bitter. Switch off the heat and immediately remove the fried onions, squeezing out excess oil. Place them on a plate lined with paper towels. Loosen them with a fork and gently press with another paper towel to absorb more oil.

9. 9.Cook Chicken and Potatoes

   Reheat the pot with the remaining oil on medium heat. Add the marinated chicken to the pot. Add 2 dry bay leaves and stir the chicken until the juices come to a boil. Cook on high heat for 10 minutes, stirring occasionally. After 10 minutes, add the quartered raw potatoes and half of the fried onions. Stir well. Sprinkle 1 tsp garam masala powder. Put the lid on and simmer on low heat for 20 minutes.

10. 10.Skim Excess Oil from Chicken

    After 20 minutes, check the chicken and potatoes. The potatoes should be soft, and the chicken perfectly cooked (not falling off the bone). Skim off any excess oil from the top of the chicken curry and reserve it for later use in layering the biryani.

11. 11.Cook Basmati Rice

    In a separate large pot, bring 10-12 cups of water to a boil. Add the tea strainer with whole spices, 1 heaped tsp shahi jeera, and 2 dry bay leaves. Bring the water to a rolling boil. Add 1 tbsp oil and 1 tbsp vinegar to the boiling water. Remove the tea strainer. Add the drained basmati rice and 1 tbsp salt. Keep the heat high initially. Once the water starts bubbling, lower the heat to medium. Taste the rice frequently. Cook until the rice is 70% done (it should be slightly chewy but not hard). This usually takes about 5-7 minutes. Heat off and immediately drain the rice. Discard the bay leaves. Gently spread out the rice with a fork to prevent clumping.

12. 12.Layer the Biryani

    In the pot with the cooked chicken, add a layer of the remaining fried onions. Loosely scatter half of the cooked basmati rice over the chicken. Add some chopped coriander and torn mint leaves. Add the remaining cooked rice on top. Sprinkle the remaining chopped coriander and mint leaves. Sprinkle 1 tbsp of the biryani masala powder over the rice. Drizzle the saffron milk mixed with Kewra water over the rice. Add the whole green/red chilies (optional). Make small holes in the rice and pour the yellow food color mixture into these holes. Drizzle the skimmed oil from the chicken curry (or melted ghee) over the rice. Top with the remaining brown onions.

13. 13.Dum Cooking (Steaming)

    Place a flame tamer (or a cast iron pan/any flat metal pan) on the burner. Place the biryani pot on top of the flame tamer. Put a tight-fitting lid on the biryani pot (you can also cover the pot with aluminum foil before putting the lid on for a tighter seal). Turn the heat to high and cook for 10 minutes. After 10 minutes, reduce the heat to the lowest possible setting and cook for another 15 minutes. This is the 'dum' cooking process.

14. 14.Rest and Serve

    After 15 minutes of dum cooking, turn off the heat. Remove the pot from the burner and let it rest, undisturbed, for at least 30 minutes. This resting period allows the residual heat to perfectly fluff up the rice and meld all the flavors. Do not open the lid during this time. After resting, gently loosen the biryani from top to bottom with a flat spoon, mixing the layers. Serve hot with raita.

15. 15.Prepare Raita

    Roast 1 tsp cumin seeds on low heat until fragrant (about 1-2 minutes). Remove from heat and crush them coarsely in a mortar and pestle. In a bowl, combine 1/2 cup yogurt, the crushed cumin, 1/2 tsp chaat masala, 1 tsp sugar, 1/4 tsp salt, 1/4 tsp crushed black pepper, and 1 tbsp chopped coriander. Mix until smooth. Serve with biryani.