Step 1: Sauté Whole Spices

Heat oil in a large pan on high heat. Add the whole spices: fennel seeds, cumin seeds, black peppercorns, cloves, green cardamom, bay leaves, dried red chilies, and cinnamon stick. Sauté for a few seconds until fragrant.

Step 2: Sear the Chicken

Add the chicken pieces to the pan and fry for 4-5 minutes, turning them to get a light brown color on all sides.

Step 3: Cook the Curry Base

Add the diced onions and salt to the chicken. Sauté for another 4 minutes. Then, add the ginger paste, garlic paste, and fresh green chilies, and cook for a minute. Add the diced tomatoes and all the powdered spices (chili, coriander, cumin, turmeric). Mix everything well.

Step 4: Simmer the Chicken Curry

Cover the pan and cook on a medium-high heat for 5 minutes to let the tomatoes soften. Then, reduce the heat to a low simmer, cover again, and cook for 8-9 minutes until the chicken is tender and the gravy has thickened.

Step 5: Finish the Curry and Cook the Rice

Turn off the heat for the curry and stir in the fresh chopped cilantro. Set aside. In a separate large pot, bring salted water to a boil. Add the soaked and drained basmati rice and cook until it is 75-80% done (al dente). Drain the rice and set it aside.

Step 6: Prepare Toppings

In a separate pan, heat some oil and fry the thinly sliced red onions with 1 tsp of cumin seeds until they are well-browned and slightly crispy. Remove the onions. In the same pan, lightly toast the cashew nuts for about 2 minutes until golden.

Step 7: Layer the Biryani

In a heavy-bottomed pot, start by spreading a layer of the chicken curry at the bottom. Follow with a layer of the partially cooked rice. Sprinkle some fresh cilantro, mint leaves, and a few toasted cashews. Repeat the process, alternating between chicken curry and rice, finishing with a final layer of rice on top.

Step 8: Add Color and Cook on Dum

Mix 2 tsp of turmeric powder with 2 tbsp of water. Drizzle this mixture over the top layer of rice to create a yellow color. To cook on 'dum', place a tawa or a flat cast iron plate on the stove over low heat, and place the biryani pot on top of it. Cover the pot with a clean tea towel and then place the lid on tightly, tucking in the edges of the towel. Let it steam on very low heat for 25 minutes.

Step 9: Rest and Serve

After 25 minutes, turn off the heat and let the biryani rest for at least 10 minutes. To serve, gently fluff the rice from the sides. Plate the biryani and garnish generously with the fried onions, the remaining toasted cashews, and fresh mint and cilantro leaves.

• Use a good quality, long-grain basmati rice for the best texture.

• Ensure your tomatoes are ripe to get a good amount of moisture for the curry base.

• To prevent the biryani from burning at the bottom during 'dum' cooking, place a heavy tawa or cast iron plate between the flame and the pot.

• Seal the pot tightly with a tea towel under the lid or with a pastry seal to trap the steam effectively.