Step 1: Prepare the Masala Paste

In a blender jug, combine 1 cup of yogurt, 4-5 green chilies, 2 sliced medium tomatoes, a handful of fresh coriander, and a handful of mint leaves. Blend until you have a smooth paste. Set this paste aside.

Step 2: Sauté Onions and Whole Spices

Heat 3/4 cup of oil in a large pot. Add 1 large sliced onion and fry until it turns golden brown. Then, add the whole spices: 1 tbsp cumin seeds, 1 tsp black peppercorns, 2 cinnamon sticks, 3 black cardamoms, 4 green cardamoms, 2 bay leaves, and 5-6 cloves. Sauté for a minute.

Step 3: Cook the Masala Base

Add 1 tbsp of ginger-garlic paste to the pot and fry for another minute. Pour in the prepared yogurt and vegetable paste. Add the powdered spices: 1 tsp red chili flakes, 1 tsp garam masala powder, 2.5 tsp salt, 1 tbsp coriander powder, 1 tsp turmeric powder, and 2 tbsp biryani masala. Stir everything together, cover the pot, and cook the masala on medium-low heat for 5 minutes until the oil separates.

Step 4: Cook the Chicken

Add 750g of chicken to the cooked masala. Sauté on high heat for 5-7 minutes, ensuring the chicken is well-coated with the masala and partially cooked.

Step 5: Add Water and Simmer

Pour in water according to your rice (double the volume for Sella rice). Add 4 slit green chilies, 2 sliced lemons, and 2 tbsp of lemon juice. Mix well and bring the water to a boil. Once boiling, cover the pot, reduce the heat to low, and let the chicken cook for 5 minutes to become tender.

Step 6: Cook the Rice

Add the 750g of soaked Sella rice to the pot. Gently mix it with the chicken and gravy. Cover and cook on high heat until most of the water has been absorbed and the rice is about 95% cooked.

Step 7: Add Color and Steam (Dum)

Once the water is almost dry, sprinkle orange food color in a few spots over the rice. Cover the pot lid with a cloth, place it on the pot, and cook on high heat for the first 5 minutes to build up steam. Then, reduce the heat to the lowest setting and let it steam (dum) for 10 minutes.

Step 8: Fluff and Serve

After a total of 15 minutes of steaming, turn off the heat. Gently fluff the rice with a spatula or skimmer to mix the colors and separate the grains. Serve the hot Chicken Pulao Biryani on a platter.

• Using a blender for the masala paste saves significant time and creates a smooth gravy.

• Adding lemon juice not only enhances the flavor but also helps in keeping the rice grains separate and fluffy.

• For Sella rice, use double the amount of water. For Basmati rice, use 1.5 times the water.

• To get a good steam (dum), first cook on high heat for 5 minutes to build up steam, then reduce to low for the remaining time.

• This recipe can also be prepared with mutton or beef, but the cooking time for the meat will need to be increased accordingly.

• You can add your favorite vegetables like potatoes or carrots along with the chicken.