Royal Chicken Biryani

Step 1: Sauté Whole Spices

Heat sunflower oil in a large pan on high heat. Add 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: Brown the Chicken

Add the chicken pieces to the pan. Fry for 4-5 minutes, turning occasionally, until lightly colored on all sides.

Step 3: Add Onions and Salt

Add the diced onions and salt to the pan. Continue frying for another 4 minutes, stirring frequently, until onions start to soften.

Step 4: Incorporate Ginger, Garlic, and Fresh Chilies

Add the heaped teaspoons of ginger paste and garlic paste. Stir and cook for about 1 minute until aromatic. Then, add the sliced fresh green chilies and stir.

Step 5: Add Tomatoes and Ground Spices

Add the diced ripe tomatoes to the pan. Immediately follow with chili powder, coriander powder, cumin powder, and turmeric powder. Mix all ingredients thoroughly.

Step 6: Simmer the Chicken Curry

Cover the pan with a lid and cook on medium-high heat for 5 minutes. After 5 minutes, reduce the heat to just above a simmer. Check for moisture; if the tomatoes haven't released enough liquid, add a bit of water. Continue to cook for 8-9 minutes, stirring occasionally, until the chicken is partially cooked and the sauce has thickened.

Step 7: Finish Chicken Curry

Turn off the heat. Stir in the chopped fresh cilantro/coriander. Set the chicken curry aside.

Step 8: Prepare Basmati Rice

Wash the basmati rice 4 times until the water runs clear. Soak the rice in fresh water for 25-30 minutes. After soaking, drain the water. Boil the rice in fresh, salted water until it is 75-80% cooked (it should still have a slight bite). Drain the rice and set aside.

Step 9: Fry Onions and Cashews for Garnish

In a separate pan, heat oil and fry the sliced red onions until they are golden brown and crispy. Remove and set aside. In the same pan, fry the cashew nuts for about 2 minutes on medium heat until lightly toasted. Remove and set aside.

Step 10: Layer the Biryani

In a large, heavy-bottomed pot (preferably the one used for rice), spread a layer of chicken curry at the bottom, ensuring there's enough sauce. Gently add a layer of the partially cooked basmati rice, shaking it in to keep the grains loose. Sprinkle with chopped fresh cilantro/coriander, fresh mint leaves, and a few toasted cashews. Repeat the layers until all chicken curry and rice are used, ending with a layer of rice on top. Drizzle the turmeric water over the top layer of rice for color.

Step 11: Dum Cook the Biryani

Place the biryani pot on a cast iron dish or a flat plate on the stove to prevent direct burning. Cover the pot with a lid, sealing it tightly with a clean tea towel (tuck the towel inwards to prevent it from catching fire). Cook on very low heat for 25 minutes. After 25 minutes, turn off the heat and let the biryani rest, undisturbed, for a few minutes.

Step 12: Serve and Garnish

Carefully remove the lid and towel. Gently fluff the biryani with a spoon. Serve the Royal Chicken Biryani on a large platter. Garnish generously with the remaining fresh mint leaves, fresh cilantro/coriander, fried onions, and toasted cashew nuts.

• Use ripe tomatoes for better moisture and flavor in the curry.

• Invest in good quality basmati rice for the best biryani texture.

• Ensure the pot is well-sealed during the 'dum' cooking phase to trap steam and flavors.

• Adjust the amount of fresh green chilies to your preferred spice level.

• For extra crispy fried onions, deep-fry them until very dark brown.

• Add a touch of red food coloring to the turmeric water for more vibrant rice colors.

• Experiment with different chicken cuts, ensuring bone-in pieces for maximum flavor.