Step-by-Step Instructions

1. 1.Prepare White Biryani Masala

   Add 2 inches of cinnamon stick, 1 whole mace, 1 black cardamom, 1/2 nutmeg, 8 green cardamoms, 20 black peppercorns, and 1 tbsp fennel seeds to a grinder. Grind all ingredients into a fine powder to make the white biryani masala.

2. 2.Marinate the Chicken

   In a large bowl, add 1.5 kg of clean chicken pieces. To this, add 1 tbsp ginger paste, 1 tbsp garlic paste, salt to taste, all of the freshly ground white biryani masala, and 250 gms of curd. Mix everything thoroughly, ensuring each chicken piece is well coated. Cover the bowl and let the chicken marinate for at least 30 minutes. If time permits, marinate for longer for enhanced flavor.

3. 3.Fry the Potatoes

   In a large vessel, heat 4-5 tbsp of oil. Add a pinch of salt to the hot oil. Carefully add the 2 medium, peeled and quartered potatoes to the oil. Fry the potatoes until they achieve a nice golden brown coating and are about 60% cooked. Remove the fried potatoes and set them aside.

4. 4.Caramelize Onions

   In the same vessel with the remaining oil, add 2-3 bay leaves. Then add 4 large, thinly sliced onions. Fry the onions, stirring occasionally, until they turn a deep brown and are perfectly caramelized. Reserve a small portion of these fried onions for garnish later.

5. 5.Cook the Chicken Gravy

   Add the marinated chicken to the pot with the caramelized onions. Mix well. Add 3/4 tbsp Kashmiri chili powder for color (not aggression) and mix again. Add 6 whole green chilies and 3 roughly chopped tomatoes. Mix everything thoroughly. Do not add any water, as the chicken and tomatoes will release their own juices. Cover the pot with a lid and cook on low flame for 40 minutes. Stir gently every 10-15 minutes to prevent burning and ensure even cooking. After 40 minutes, add the previously fried potatoes back into the chicken mixture and mix well. Continue cooking until the chicken is well done and tender.

6. 6.Layer and Dum Cook the Biryani

   Once the chicken is about 90% cooked, spread 1 large bowl of 80% cooked Basmati rice evenly over the chicken gravy. Drizzle 6 tbsp of fresh cream and 2-3 tbsp of ghee generously over the rice. Garnish with fresh mint leaves and the reserved fried onions. Cover the pot tightly with a lid and cook on low flame for 10 minutes for dum cooking, allowing the flavors to meld beautifully.

7. 7.Serve the Biryani

   After 10 minutes of dum cooking, remove the lid. Gently mix the biryani from the bottom up to combine the chicken, potatoes, and rice. Serve the Safed Murgh Biryani hot on a plate, ideally lined with banana leaves for an authentic presentation.