Step-by-Step Instructions

1. 1.Prepare Rice for Boiling

   In a large pot, add water, a small amount of whole spices (1 black cardamom, cloves, black peppers, cumin seeds, cinnamon stick), 1 tablespoon of salt, and 2 tablespoons of oil. Bring the water to a boil.

2. 2.Boil Basmati Rice

   Once the water is boiling, add 1 kg of basmati rice (soaked for 30 minutes). Boil the rice for 5-6 minutes until it's 'ek kani' (almost cooked but still firm). Immediately drain the rice and set aside.

3. 3.Sauté Onions and Whole Spices

   In a pressure cooker, heat 1/2 cup of oil. Add a small amount of whole spices (1 black cardamom, cloves, black peppers, cumin seeds, cinnamon stick) and let them splutter. Then add 3 sliced onions and sauté until they turn golden brown.

4. 4.Brown the Chicken

   Add 1-1.5 kg of chicken curry pieces to the browned onions. Fry the chicken for 3-4 minutes until its color changes and it's lightly browned.

5. 5.Add Ginger Garlic Paste and Spices

   Add 1 teaspoon each of ginger garlic paste to the chicken and fry for another minute. Then add 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon turmeric, 1 teaspoon salt, 2-3 tablespoons Shan Bombay Biryani masala, and 2-3 tablespoons Shan Sindhi Biryani masala. Mix well.

6. 6.Add Yoghurt and Tomatoes

   Stir in 1 cup of yoghurt and 3/4 of a canned chopped/crushed tomatoes. Mix all ingredients thoroughly.

7. 7.Pressure Cook Chicken Masala

   Add a splash of water to the chicken mixture. Close the lid of the pressure cooker and cook for 4 minutes after the first whistle. If not using a pressure cooker, cook on a normal stove for 8-10 minutes until chicken is tender.

8. 8.Prepare Potatoes

   In a separate small pot, heat 1 tablespoon of oil. Add the cut potatoes, a few drops of orange food color, and 1 tablespoon of biryani masala. Add a splash of water, cover, and cook until the potatoes are tender.

9. 9.Finish Chicken Masala

   Open the pressure cooker lid. Increase the flame to medium-high to dry out any excess water from the chicken masala. Once the water has reduced, add chopped fresh coriander, mint leaves, green chilies, and lemon slices. Mix gently.

10. 10.Layer the Biryani

    In a large pot, spread a layer of chicken masala at the bottom. Follow with a layer of boiled rice. Add another layer of chicken masala, then the remaining rice. Arrange the cooked potatoes, lemon wedges, and mint leaves on top. Sprinkle orange food color and garam masala powder.

11. 11.Dum Biryani

    Cover the pot with a clean cloth and then place the lid tightly on top. Cook on a very low flame for 15-20 minutes to allow the flavors to meld and the rice to fully steam.

12. 12.Serve Chicken Biryani

    After 20 minutes, remove the lid and cloth. Gently mix the biryani from the bottom up to combine the layers without breaking the rice grains. Serve hot with raita and salad.