Step-by-Step Instructions

1. 1.Prepare the Rice

   Soak 2 cups of Basmati rice for 30 minutes. Boil the rice with half of the whole spices (1 bay leaf, 1 star anise, 1 small piece mace, 1 small piece cinnamon stick, 1/2 tsp cumin seeds, 6 black peppercorns, 2 cloves, 2 green cardamoms, 1 black cardamom) until half cooked. Drain and set aside.

2. 2.Prepare the Spice Paste

   In a bowl, combine 1/2 cup yogurt, 2 fried onions (reserve 1 for garnish), 1 teaspoon chicken powder, 2 teaspoons coriander powder, 1 tablespoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, salt to taste, and 1 tablespoon ginger garlic paste. Blend this mixture into a smooth paste.

3. 3.Sauté Whole Spices and Chicken

   Heat 1/2 cup of oil in a pot. Add the remaining whole spices (1 bay leaf, 1 star anise, 1 small piece mace, 1 small piece cinnamon stick, 1/2 tsp cumin seeds, 6 black peppercorns, 2 cloves, 2 green cardamoms, 1 black cardamom) and let them crackle. Add the washed chicken pieces and fry until their color changes.

4. 4.Cook Chicken with Tomatoes and Spice Paste

   Add 2 chopped tomatoes to the chicken and cook for 2-3 minutes until they soften. Then, add the blended yogurt-spice-onion mixture to the pot. Mix well. Add 1/4 teaspoon nutmeg powder. Cover and cook on low heat for 15-20 minutes until the chicken is tender and the oil separates. No extra water is needed for chicken, as it cooks in its own juices and the moisture from the spices and yogurt.

5. 5.Add Plums and Potatoes

   Once the chicken is cooked, add the 4 dry plums (along with their soaking water) and the 3 boiled potatoes. Mix gently. Cover and cook for another 5 minutes to allow the flavors to meld.

6. 6.Layer the Biryani

   In a separate pan, add a thin layer of oil and a little water to prevent sticking. Layer half of the boiled rice at the bottom. Spread the chicken and potato curry over the rice. Garnish with fresh coriander, green chilies, and fresh mint. Add the remaining rice as the top layer.

7. 7.Garnish and Steam

   Drizzle yellow food coloring (dissolved in milk), lemon juice, kewra water, and 2-3 tablespoons of oil over the top rice layer. Garnish with fresh coriander, fresh mint, and the remaining fried onions. Cover the pan tightly with aluminum foil and a lid. Cook on low heat for 15-20 minutes to steam the biryani.

8. 8.Serve

   Once steamed, gently mix the biryani. Serve hot and enjoy your delicious Student Biryani!