Step-by-Step Instructions

1. 1.Prepare Biryani Rice Colors

   Take 1/4 cup of lukewarm milk in a bowl. Add a pinch of kesar (saffron), a pinch of orange food color, 1 drop of rose essence, and 1 drop of kewra essence. Stir well and set aside.

2. 2.Prepare Fresh Garam Masala

   In a pan, dry roast 3 small bay leaves, 3.5 inches of cinnamon sticks, 20 green cardamoms, 1 star anise, 15 cloves, 1 tsp black peppercorns, 1/2 tsp cumin seeds, and 2 tsp coriander seeds until aromatic. Let them cool down, then transfer to a grinder. Add a small piece of mace (javitri) and grind all ingredients into a fine powder.

3. 3.Prepare Fresh Ginger Garlic Paste

   Prepare 2 tablespoons of fresh ginger garlic paste, using equal parts ginger and garlic.

4. 4.Marinate the Chicken

   In a large bowl, combine 700g of chicken with bone, 1 tbsp lime juice, 1 tbsp Kashmiri red chilli powder, 1/2 tsp normal red chilli powder, 1/4 tsp turmeric powder, 1 tsp of the freshly made garam masala powder, 1 tbsp of the freshly made ginger garlic paste, 4 tbsp plain unsweetened yogurt, 1 tsp salt, a handful of chopped coriander leaves, and a handful of chopped mint leaves. Mix everything thoroughly. Splash some normal cooking oil and coat the chicken pieces to lock in flavors and keep them moist. Marinate for at least 1 hour at room temperature, or overnight in the refrigerator.

5. 5.Soak Basmati Rice

   Take 700g of basmati rice and soak it in room temperature water for at least 30 minutes.

6. 6.Cook the Chicken Base

   In a heavy-bottomed wide pan, heat 5 tbsp of normal cooking oil. Add 225g of finely sliced onions and sprinkle some salt to help them cook faster. Stir continuously until they turn a deep golden brown (approximately 4-6 minutes on medium heat). Remove and set aside about 2 tablespoons of the fried onions for garnish. To the remaining onions in the pan, add 1/2 tsp shahi jeera and stir quickly. Add the remaining ginger garlic paste (approx. 1 tbsp, saving 1 tsp for rice water) and stir. Add the marinated chicken and stir-fry on high heat for 5 minutes until the chicken is nicely browned and charred. Add most of the remaining fresh garam masala powder (saving ~1 tsp for rice water) and lots of whole green chillies. Stir well. If the chicken starts to stick, add a splash of water. Cover the pan and cook on low heat until the chicken is almost cooked through and the fat renders out, allowing the spices to roast. This should take about 7-10 minutes. Add the remaining chopped mint leaves (saving some for garnish), remaining chopped coriander leaves (saving some for garnish), and 1 tbsp lime juice. Mix well. Taste for salt; the chicken should be slightly salty as it will mix with the rice later. Transfer this chicken base onto a tawa or another heavy-bottomed pan placed on the stove to prevent burning during the dum cooking phase.

7. 7.Prepare Rice Water

   In a deep pot, bring 4 liters of water to a boil. Add approximately 3 tbsp of salt (or to taste, until the water tastes like sea water). Add the reserved ~1 tsp garam masala powder, 1 tsp reserved ginger garlic paste, 2 tbsp lime juice, and a splash of normal cooking oil. Mix well. Add 1 tsp shahi jeera and bring the water to a rolling boil.

8. 8.Cook Basmati Rice

   Once the water is boiling, drain the soaked basmati rice and add it to the boiling water. Cook the rice until it is approximately 70-80% done. When pressed, a grain of rice should break but not turn pasty. This usually takes about 4-5 minutes. Immediately drain all the water from the rice.

9. 9.Layer and Dum Cook the Biryani

   Directly pour the hot, partially cooked rice over the chicken base in the pan (which is on the tawa). Spread the rice evenly. Dot the top of the rice with 3 tbsp of ghee. Drizzle the colored milk (prepared in Step 1) in different spots on the rice to create varying shades of orange, red, and yellow. Garnish with the reserved fried onions, mint leaves, and coriander leaves. Sprinkle 3-4 tablespoons of water on top of the rice to prevent the top layer from drying out. Place the lid on the pan, ensuring the vent is closed (e.g., with a clove). Cook on medium heat for 10 minutes, then reduce to low heat and cook for another 15 minutes. The cooking time may vary based on your rice and vessel. Your kitchen will smell aromatic when it's done.

10. 10.Serve the Biryani

    Once cooked, let the biryani rest, covered, for at least 30 minutes before serving. This allows the flavors to meld and the rice to achieve a perfect texture. When serving, scoop from different layers of the biryani to get a mix of chicken and rice with various colors and flavors, just like in restaurants.