Step-by-Step Instructions

1. 1.Prepare the Rice

   Wash 0.5 kg Basmati rice thoroughly. In a large pot, bring water to a rolling boil. Add whole garam masala and salt to the boiling water. Add the washed rice and cook for approximately 5-7 minutes, or until the rice is 50% cooked (al dente). Drain the water completely and set the rice aside to cool.

2. 2.Marinate the Chicken

   In a mixing bowl, combine 0.5 kg boneless chicken pieces with 0.5 tsp turmeric powder, 0.5 tsp chili powder, 1 tbsp fennel seeds, 3 tbsp ginger-garlic paste, 1 cup yogurt, and 1 tbsp salt. Mix all ingredients thoroughly, ensuring the chicken is well coated. Let the chicken marinate for at least 30 minutes.

3. 3.Prepare the Biryani Base

   In a pressure cooker, heat 2 ladles of cooking oil. Add 1 handful of mint leaves and sauté for a minute. Add 3 large sliced onions and cook until they turn golden brown. Incorporate 3 tbsp ginger-garlic paste and sauté until the raw aroma disappears. Add 3 sliced tomatoes, 1 tbsp salt, 1 tsp turmeric powder, and 1 packet (approx. 2 tbsp) of special pulao masala. Mix well and cook until the tomatoes are soft and the oil begins to separate from the mixture.

4. 4.Cook the Chicken

   Add the marinated chicken to the biryani base in the pressure cooker. Stir to combine. Place 5 green chilies on top of the chicken mixture. Close the pressure cooker lid and cook on medium flame for 2 whistles. After cooking, turn off the heat and allow the pressure to release naturally.

5. 5.Layer the Biryani

   Once the pressure has released, open the cooker lid. Carefully scoop out approximately half of the cooked chicken gravy into a separate bowl. Spread half of the 50% cooked rice evenly over the remaining chicken gravy in the cooker. Drizzle some orange food color over this rice layer. Add some of the reserved chicken gravy. Then, spread the remaining cooked rice on top. Drizzle green food color over this layer. Sprinkle 2 tbsp biryani masala powder, 1 handful of fresh coriander leaves, and 1 handful of fresh mint leaves. Finally, drizzle 2 tbsp of ghee over the top.

6. 6.Dum Cooking for Smoky Flavor

   Heat a piece of charcoal on the stove until it is red hot and glowing. Place the hot charcoal in a small steel bowl and carefully place this bowl in the center of the biryani pot, nestled into the rice. Pour a small amount of ghee over the hot charcoal to create smoke. Immediately close the pressure cooker lid tightly to trap the smoke. Place the cooker on a hot tawa (griddle) and dum cook on very low flame for 15-20 minutes.

7. 7.Serve the Biryani

   After the dum cooking time, turn off the heat and let the biryani rest for a few minutes. Open the lid, remove the charcoal bowl, and gently mix the biryani from the bottom up to combine all the layers and colors. Serve the hot chicken dum biryani on a banana leaf, garnished with a boiled egg.