Step-by-Step Instructions

1. 1.Heat Oil and Fry Whole Spices

   Place a large pot on the stove and add 2 cups of cooking oil. Once hot, add 3 star anise, 1 large cinnamon stick, 10 cloves, 3 green cardamom, 2 large bay leaves (cut in half), 3/4 tsp black peppercorns, 1 tsp black cumin, 1.5 tsp white cumin, and 2 black cardamom. Fry lightly until aromatic.

2. 2.Add Onions and Fry

   Add 4 large sliced onions to the pot. Fry the onions, stirring continuously, until they turn light brownish. Remove some of the fried onions and set aside for later garnish.

3. 3.Add Chicken and Aromatics

   Add 2.25 kg chicken (cut into 12 pieces) to the pot. Stir the chicken with the onions for a few minutes until it changes color. Then, add 3 tablespoons of garlic paste and 3 tablespoons of ginger paste. Mix well and continue to fry.

4. 4.Add Powdered Spices

   Add 2 tsp ground coriander, 2 tsp garam masala, 1 tsp fenugreek leaves (kasuri methi), 1 tsp black pepper powder, 2 tsp red chili flakes, 2 tsp white cumin powder, 1.5 tsp turmeric powder, 2 tsp red chili powder, and 2 tsp salt. Mix all the spices thoroughly with the chicken.

5. 5.Add Tomato Paste and Other Flavorings

   Pour in 3 cups of homemade tomato paste. Stir well to combine. Then, add 2 tablespoons of tamarind pulp (with seeds) and 10 dried plums (aloo bukhara). Mix everything together.

6. 6.Simmer Chicken Curry

   Add 2 tablespoons of lemon juice to the chicken curry. Reduce the heat to low, cover the pot, and let it simmer for 5-7 minutes until the chicken is tender and cooked to the required consistency.

7. 7.Finish Chicken Curry

   Check the chicken to ensure it's cooked. Add 2-3 drops of Kewra essence for fragrance. Turn off the heat, cover the pot, and set the chicken curry aside.

8. 8.Prepare Water for Rice

   In a separate large pot, add 5 liters of water. Add 6 tablespoons of salt to make the water very salty, like sea water. Then, add 1 tsp white cumin, some chopped fresh coriander, some chopped fresh mint, 1 tablespoon of cooking oil, and 4 tablespoons of lemon juice. Bring the water to a boil.

9. 9.Boil Rice

   Once the water is boiling, add 2 kg of Basmati rice (Kainat 1121, previously soaked for 1 hour and drained). Boil the rice until it is approximately 80% cooked.

10. 10.Drain Rice and Prepare for Layering

    Quickly drain the rice once it's 80% cooked. Place the same pot back on the stove. Spread a ladleful of oil from the chicken curry at the bottom of the pot.

11. 11.Layer Biryani

    Add the first layer of boiled rice. Then, add a layer of the prepared chicken curry. Repeat with another layer of rice, followed by another layer of chicken curry. Finish with a final layer of rice.

12. 12.Garnish and Steam

    Sprinkle garam masala and 2-4 pinches of cardamom powder over the top rice layer. Garnish with chopped mint, chopped coriander, sliced lemon, sliced tomato, and sliced green chilies. Sprinkle the reserved fried onions. Drizzle red and orange food colors (optional) and a little cooking oil. Cover the pot with a clean cloth and then a lid. Place a heavy weight on top of the lid. Cook on high flame for 1 minute, then reduce to medium-low flame and 'dum' (steam) for 30 minutes.

13. 13.Serve Biryani

    After 30 minutes, turn off the heat. Carefully remove the weight, lid, and cloth. Gently mix the biryani, 'cutting' it to combine the layers and colors. Serve hot on a platter, garnished with fresh coriander, green chilies, and lemon slices.