Step-by-Step Instructions

1. 1.Fry Aromatics and Chicken

   In a wok, heat 1/2 cup of oil. Add 1.5 tbsp of ginger-garlic paste and sauté for a moment. Then, add 1/2 kg of large chicken pieces and fry until the chicken changes color from pink to white.

2. 2.Fry Potatoes

   Add 1/2 kg of largely cut potatoes to the wok with the chicken. Fry everything together until the chicken and potatoes get a light golden color.

3. 3.Prepare the Biryani Masala Base

   Remove the fried chicken and potatoes from the wok and set them aside. In the same oil, add 250g of sliced tomatoes, 3-4 green chilies, and a large portion of the fried onions.

4. 4.Add Spices

   To the wok, add the whole spices (bay leaf, star anise, cloves, cardamom, cinnamon, peppercorns, black cumin), 3-4 green cardamoms, 1 tsp red chili powder, 1 tsp turmeric powder, 1.5 tsp coriander powder, 1/2 tsp crushed red chili, 1 tsp salt, and 6-7 dried plums. Mix well.

5. 5.Cook the Masala

   Sauté the spices with the tomatoes. Add a splash of water to prevent burning, cover, and cook for 3-4 minutes until the tomatoes are soft and mushy.

6. 6.Add Yogurt and Herbs

   Add 1 cup of thick yogurt, the juice of half a large lemon, and a handful of chopped coriander and mint leaves to the masala. Mix everything together until well combined.

7. 7.Combine and Simmer

   Return the fried chicken and potatoes to the masala. Mix gently to coat everything. Cover the wok and let it simmer on low heat for 7-8 minutes, allowing the chicken and potatoes to become tender and absorb the flavors. Ensure there is still some gravy remaining.

8. 8.Boil the Rice

   In a separate large pot, bring water to a boil. Add 1.5 tbsp salt, lemon slices, bay leaf, mint/coriander leaves, and star anise. Add the soaked 1/2 kg rice and boil until it is 80-90% cooked. Drain the rice.

9. 9.Layer the Biryani

   Transfer the prepared chicken and potato korma to a large, heavy-bottomed pot. Spread the boiled rice evenly over the korma.

10. 10.Garnish for Dum

    Sprinkle the reserved fried onions over the rice. Place 3-4 whole green chilies and several lemon slices on top. Sprinkle 1 tsp of nutmeg-mace powder, 1 tsp of kewra essence, and the yellow food color mixture. Finally, drizzle 2 tbsp of ghee over the top.

11. 11.Dum (Steam) the Biryani

    Cover the pot with a tight-fitting lid. Cook on high heat for the first 2-3 minutes to build up steam, then reduce the heat to the lowest possible setting and let it cook on 'dum' for 20 minutes.

12. 12.Mix and Serve

    After the dum period, turn off the heat. Let it rest for a few minutes, then gently fluff and mix the biryani from the sides to combine the layers. Serve hot with raita and salad.