Step-by-Step Instructions

1. 1.Prepare Chicken for Marination

   Score the chicken drumsticks with a knife to allow spices to penetrate. Add 1 tsp salt, 1 tsp turmeric powder, 1.5 tsp Kashmiri chilli powder, 2 tsp curry powder, 2 tsp coriander powder, 0.5 tsp cumin powder, 0.5 tsp garam masala powder, 4 tbsp vegetable oil, and 3-4 tbsp yogurt to the chicken. Mix all ingredients thoroughly by hand, ensuring the chicken is well coated. Cover and marinate in the fridge for at least 1 hour.

2. 2.Prepare Rice Water

   Place a pot on high heat. Add 1 tbsp vegetable oil to the pot. Add all whole spices (bay leaves, cinnamon, cloves, cardamom, star anise, cumin seeds, black peppercorns) to the hot oil. Stir and toast the spices for about 1 minute until fragrant and you hear a snap, crackle, and pop. Add 2 tsp salt. Pour boiled water into the pot. Add 1 tsp grated ginger to the water. Let the water simmer on low heat to infuse flavors.

3. 3.Cook Onions, Ginger, and Garlic

   Place a separate pan on high heat. Add 3 heaped tbsp ghee to the pan. Add sliced onions to the hot ghee. Stir and fry the onions until soft, translucent, and slightly golden brown (approx. 10-15 minutes). Add 1.5 tbsp grated ginger and 1.5 tbsp grated garlic. Add 2 tsp salt. Stir and cook for another 5 minutes on low heat until ginger/garlic are slightly golden and the raw smell is gone.

4. 4.Cook Chicken Curry

   Add the marinated chicken to the cooked onions, ginger, and garlic. Stir well to combine. Increase heat to high and cook for a few minutes, then reduce to low heat. Cover the pan and let the chicken cook in its own juices for 16 minutes, until the oil separates. Add whole green chillies (tips broken) and dried plums (aloo bukhara). Stir gently and cook for another 5 minutes on low heat.

5. 5.Parboil Rice

   Add the soaked basmati rice to the simmering spiced water. Stir gently. Cook for 5 minutes until the rice is 60% cooked (still hard but breaks slightly). Drain the parboiled rice in a colander, letting excess water steam off.

6. 6.Assemble Biryani (Layering)

   Brush the bottom of a clean pot with 1 tsp ghee to prevent sticking. Add a layer of parboiled rice to the bottom of the pot. Add a layer of cooked chicken curry on top of the rice. Add another layer of parboiled rice. Add the remaining chicken curry on top of this rice layer. Add the remaining parboiled rice as the final layer. Sprinkle fresh chopped coriander on top.

7. 7.Dum Cooking

   Cover the pot tightly with aluminum foil, then place the lid on top to create a tight seal. Place a tawa (griddle) on high heat. Once the tawa is hot, place the biryani pot on the tawa. Reduce heat to low. Cook on dum for 30 minutes. After 30 minutes, turn off the heat and let the biryani rest for 20-30 minutes before serving.

8. 8.Serve

   Remove the foil and lid from the biryani pot. Gently mix the biryani from bottom to top to combine flavors and colors. Serve hot and enjoy your simple chicken biryani!