Step-by-Step Instructions

1. 1.Sauté Onions and Spices

   Heat 3/4 cup of oil in a large pot. Add 1 chopped onion and sauté until it turns translucent.

2. 2.Add Whole Garam Masala

   Add whole garam masala (cinnamon sticks, black peppercorns, cloves, star anise, black cardamom, mace) to the pot and sauté for about a minute until fragrant.

3. 3.Cook Ginger Garlic Paste

   Add 2 tablespoons of ginger-garlic paste and cook for a few minutes until its raw smell disappears.

4. 4.Add Bay Leaves and Chicken

   Add 2 bay leaves. Then, add 1 kg of chicken pieces and sauté until they change color and are lightly browned.

5. 5.Season Chicken and Potatoes

   Add 2 tablespoons of crushed green chillies, 1 teaspoon of cumin seeds, 1 teaspoon of black pepper powder, 1 teaspoon of garam masala powder, 2 teaspoons of crushed coriander, and 1.5 teaspoons of salt. Mix well to coat the chicken.

6. 6.Add Potatoes and Cook

   Add 4 chopped potatoes to the pot and mix with the chicken and spices. Cover the pot with a lid and cook for 15 minutes until the chicken and potatoes are partially tender.

7. 7.Prepare Layering Ingredients

   While the chicken is cooking, prepare the layering ingredients: slice 3 medium tomatoes, 2 lemons, slit 5 green chillies, julienne a 1-inch piece of ginger, and chop 1/4 cup each of fresh mint and fresh coriander.

8. 8.Prepare Yogurt Mixture

   In a separate bowl, combine 1/2 cup of yogurt, 1 teaspoon of garam masala powder, 1/2 teaspoon of cardamom powder, and a few drops of saffron kewra essence. Mix thoroughly.

9. 9.Layer Chicken with Herbs and Yogurt

   Once the chicken and potatoes are cooked, arrange the prepared layering ingredients (tomatoes, lemon, green chillies, ginger, mint, fresh coriander) evenly over the chicken in the pot. Then, pour the mixed yogurt mixture evenly over these layers.

10. 10.Boil Rice

    In a separate large pot, bring 6 glasses of water to a boil. Add 2-3 cinnamon sticks, 5-6 cloves, 2 star anise, and 3 tablespoons of salt. Add 2 glasses of soaked basmati rice to the boiling water and cook until the rice is 70-80% done (parboiled).

11. 11.Layer Rice and Garnish

    Drain the parboiled rice and carefully layer it over the chicken and vegetable mixture in the first pot. Drizzle 3 tablespoons of ghee over the rice and sprinkle 1/4 cup of fried onions on top.

12. 12.Dum Cook Biryani

    Cover the pot with a clean kitchen towel and then place the lid tightly on top. Cook on low heat for 25 minutes for 'dum' (steaming) to allow the flavors to meld and the rice to finish cooking.

13. 13.Serve Biryani

    After 25 minutes, gently mix the biryani from bottom to top to combine all the layers. Serve the delicious White Chicken Biryani hot.