Step-by-Step Instructions

1. 1.Prepare the chicken for boiling

   Place a large cooking pot over a wood fire. Add the cut chicken pieces to the pot.

2. 2.Add initial spices and aromatics

   Add whole spices (bay leaves, cinnamon sticks, green cardamom, black cardamom, star anise, mace, black peppercorns, fennel seeds, cumin seeds), sliced onions, and slit green chilies to the chicken. Pour in cooking oil.

3. 3.Add liquids and herbs for boiling

   Pour water into the pot, ensuring the chicken is submerged. Add chopped coriander and mint leaves, and salt to taste.

4. 4.Boil the chicken

   Cover the pot with a lid and cook on high flame for 15 minutes until the chicken is about 50% cooked.

5. 5.Separate boiled chicken from broth

   Carefully remove the lid. Using a large slotted spoon, transfer the partially boiled chicken pieces, onions, and spices from the broth into a separate large tray. Reserve the chicken broth.

6. 6.Prepare the base for biryani

   Place a clean large cooking pot over the wood fire. Add ghee and cooking oil to the hot pot. Add whole biryani spices (bay leaves, cinnamon sticks, green cardamom, black cardamom, cloves, star anise, black peppercorns) and sauté until fragrant.

7. 7.Sauté aromatics

   Add thinly sliced onions and sauté until they turn translucent. Add slit green chilies and ginger-garlic paste, then sauté until the raw smell disappears.

8. 8.Combine with herbs and chicken

   Add chopped coriander and mint leaves to the sautéed mixture and mix well. Add the previously boiled chicken pieces to the pot and mix thoroughly.

9. 9.Season and add curd

   Add salt to taste and mix well. Pour in curd and mix until everything is well combined. Add black pepper powder and mix again.

10. 10.Add broth and lime juice

    Pour the reserved chicken broth into the pot. Add additional water and fresh lime juice. Bring the mixture to a boil.

11. 11.Add rice and cook

    Add the soaked basmati rice to the boiling mixture and stir gently to combine. Cover the pot with a lid and cook on high flame for 10 minutes until the rice is about 70% cooked.

12. 12.Finish with cream and dum cooking

    Remove the lid and stir the rice gently. Pour fresh cream over the rice. Cover the pot again and remove some of the wood from under the pot to reduce the heat, allowing the biryani to cook on slow flame (dum) for the remaining 10-15 minutes until the rice is fully cooked and fluffy.

13. 13.Serve the biryani

    Once cooked, remove the pot from the fire. Open the lid, and serve the spicy white chicken biryani hot on plates, garnished with banana leaves.