Step-by-Step Instructions

1. 1.Prepare whole spices and ginger-green chili paste

   Gather all the whole spices: bay leaves, cumin seeds, black cardamom, green cardamom, cloves, black peppercorns, and a cinnamon stick. Separately, crush ginger and green chilies into a coarse paste.

2. 2.Temper whole spices and sauté onions

   Heat about 1/2 cup of cooking oil in a large pot over medium heat. Add the gathered whole spices and sauté for 30 seconds until they become fragrant. Then, add the 2 large sliced onions to the pot. Sauté, stirring occasionally, for 5-7 minutes until they turn golden brown.

3. 3.Cook chicken with ginger-chili paste

   Add the 1 kg of chicken pieces to the pot with the sautéed onions and spices. Stir well to coat the chicken. Add the 2 tablespoons of ginger-green chili paste. Mix thoroughly and cook for 5-7 minutes until the chicken pieces change color to white.

4. 4.Add curd and powdered spices

   Add 1 cup of curd (yogurt) to the chicken. Then, add 1 tablespoon of coriander powder, 1 teaspoon of red chili powder, 2 teaspoons of salt, and 2 tablespoons of garam masala. Mix all the ingredients well until the chicken is evenly coated with the spices.

5. 5.Simmer chicken with spices

   Stir the chicken and spices once more. Cover the pot tightly with a lid and cook on medium-low heat for 15-20 minutes. This allows the chicken to partially cook and release its natural juices, creating a rich base for the biryani.

6. 6.Prepare green chili pickle and wash rice

   While the chicken is simmering, take 2-3 green chilies from a pickle jar and cut them into smaller pieces. Separately, wash 2 cups of basmati rice thoroughly under running water until the water runs clear. Soak the rice for 20-30 minutes and then drain the water completely before use.

7. 7.Add rice, water, and chilies to chicken

   Open the pot and gently stir the partially cooked chicken. Carefully add the drained 2 cups of basmati rice over the chicken. Pour in about 4-5 cups of water (or as needed for your specific rice type). Add the cut green chili pickle and 4-5 slit fresh green chilies. Adjust the salt to taste, adding about 1 more teaspoon if needed. Stir gently to combine all ingredients without breaking the rice grains.

8. 8.Add mint leaves and cook biryani

   Pluck a handful of fresh mint leaves and add them to the pot. Stir gently to incorporate. Cover the pot tightly and cook on medium-high heat until the water starts boiling. Once boiling, reduce the heat to low and continue cooking for 15-20 minutes, or until the rice is fully cooked and all the water has been absorbed.

9. 9.Garnish and serve

   Once the rice is cooked, open the lid. In a small bowl, mix a few drops of red/orange food color with a tablespoon of water. Drizzle this prepared food color over the biryani for an appealing presentation. Garnish with a handful of freshly chopped coriander leaves. Cover the pot again for 5 minutes to allow the flavors to meld. Serve the hot white chicken biryani.