Step-by-Step Instructions

1. 1.Prepare Fenugreek Leaves

   Wash 3 small bunches of fenugreek leaves thoroughly (3 times) to remove dirt. Chop them finely.

2. 2.Marinate Chicken

   In a large pot, add 1 kg chicken pieces (approx. 100g each, including 2 leg pieces). Add 1 1/2 Tbsp rock salt, 2 1/2 Tbsp red chilli powder, 1/4 Tsp turmeric powder, 1 Tbsp green chilli paste, 2 Tbsp ginger garlic paste, and 2 Tbsp pure buffalo ghee.

3. 3.Add Saffron and Spices

   Pour in some Kashmir saffron water (a pinch of saffron soaked in hot water). Add 1 Tsp shah jeera, 1 Tsp cardamom powder, 1/2 Tbsp cinnamon powder, and squeeze in the juice of 1 whole lemon. Add 4 green cardamoms, 5 cloves, and 6 inches of cinnamon (broken).

4. 4.Mix Marinade

   Thoroughly mix all ingredients with the chicken, ensuring each piece is well coated. Massage the chicken pieces to absorb the flavors.

5. 5.Add Curd and Herbs

   Add 150 ml curd, 3 chopped small bunches of fenugreek leaves, half cup chopped coriander leaves, and half cup (approx. 40 leaves) chopped mint leaves. Mix well until everything is combined.

6. 6.Add Fried Onions and Oil

   Add 2 handfuls of fried onions and 100 ml of the oil used to fry the onions. Mix everything together thoroughly.

7. 7.Marinate Chicken

   Cover the chicken and let it marinate for at least 1 hour. For best results, marinate for 4 hours or overnight in the refrigerator.

8. 8.Prepare Rice Water

   In a separate large pot, bring 3 liters of water to a boil. Add 6 Tbsp rock salt, half cup chopped coriander leaves, half cup chopped mint leaves, 7 cardamoms, 6 cloves, and 6 inches of cinnamon (broken into pieces).

9. 9.Flavor Rice Water

   Once the water is boiling, use a strainer to remove about 80% of the solid spices and herbs. Squeeze in the juice of 1 whole lemon and add 40 ml of the oil used for frying onions.

10. 10.Cook Basmati Rice

    Add 1 kg of basmati rice (soaked for 1 hour) to the boiling water. Cook until the rice is almost done, about 80% cooked.

11. 11.Layer Rice on Chicken

    Once the rice is 80% cooked, drain it and gently layer it evenly over the marinated chicken in the first pot. Avoid pressing the rice down.

12. 12.Add Final Toppings

    Pour about 150 ml (3-4 ladles) of the rice-boiled water over the layered rice. Sprinkle 1 Tsp cardamom powder, 1 scoop of fried onion oil, and the remaining soaked saffron water. Drizzle 4 Tbsp of pure buffalo ghee and sprinkle 1 Tsp shah jeera on top.

13. 13.Prepare for Dum

    Cover the pot with a muslin cloth, ensuring it's tucked around the edges, and then place a tight-fitting lid on top. Place a heavy weight (like a grinding stone) on the lid to create a tight seal and prevent steam from escaping.

14. 14.Dum Cooking

    Cook the biryani on high flame for 5 minutes. After 5 minutes, place an old iron pan (tawa) underneath the pot and cook on low flame for 30 minutes.

15. 15.Rest and Serve

    After cooking, turn off the flame and let the biryani rest for at least 15 minutes without opening the lid. This allows the flavors to meld and the rice to become perfectly fluffy. Gently mix the biryani from bottom to top and serve hot.