Ingredients:

  • lbs Bone-in, skinless chicken pieces
  • cup Plain, full-fat yogurt (whisked smooth)
  • Tbsp Freshly made Ginger-Garlic Paste
  • Green Chillies, slit lengthwise
  • Tbsp Freshly squeezed Lemon Juice
  • tsp Turmeric Powder
  • tsp Kashmiri Red Chilli Powder
  • Tbsp Coriander Powder
  • tsp Cumin Powder
  • ½ tsp Garam Masala Powder
  • ½ tsp Salt (for marinade)
  • ½ cup chopped fresh Mint leaves (Pudina)
  • ½ cup chopped fresh Cilantro (Coriander)
  • large Onions, thinly sliced
  • cup neutral oil for frying
  • Tbsp Ghee (Clarified Butter)
  • cups Aged Basmati Rice, rinsed
  • cups Water (for boiling rice)
  • Bay Leaves
  • Green Cardamom Pods, lightly crushed
  • Black Cardamom Pods
  • Cinnamon Stick (2-inch piece)
  • Cloves
  • Star Anise
  • Tbsp Salt (for rice water)
  • ½ cup Whole milk
  • A generous pinch (about ½ tsp) Saffron Threads (Kesar)
  • tsp Kewra Water or Rose Water (Optional)
  • ½ cup reserved Fried Onions (Barista)
  • ¼ cup chopped Mint & Cilantro for sprinkling (layering)

Instructions:

  1. Prepare Onions (Barista): Thinly slice onions. Heat oil in a wide pan. Fry onions slowly over medium-low heat until deep golden brown. Remove with a slotted spoon, drain well, and reserve half for layering.
  2. Marinate Chicken: In a large bowl, combine chicken with yogurt, ginger-garlic paste, green chillies, lemon juice, all spice powders, 1 ½ tsp salt, mint, and cilantro. Mix thoroughly. Cover and refrigerate for at least 2 hours.
  3. Prepare Saffron Milk: Steep saffron threads in warm milk (Section D) for at least 30 minutes.
  4. Cook Chicken Base: In a large, heavy-bottomed pot, heat the ghee. Add the marinated chicken (masala included). Cook uncovered over medium heat for 10-15 minutes until the chicken is about 60% cooked and the gravy has thickened slightly. Turn off heat.
  5. Cook Rice: Bring a large pot of salted water (using 2 Tbsp salt) to a rolling boil. Add the whole spices (Bay Leaves, Cardamoms, Cinnamon, Cloves, Star Anise). Add the rinsed rice and cook until the rice grains are al dente (60-70% cooked). Drain immediately.
  6. Assemble Layers: Ensure the partially cooked chicken forms the bottom layer in the heavy pot. Gently spread half of the par-cooked rice evenly over the chicken masala.
  7. Second Layer and Finish: Add the remaining rice. Drizzle the saffron milk mixture evenly over the top. Dot with any remaining ghee, half of the reserved fried onions, and fresh herbs.
  8. Seal the Pot (Dum Seal): Cover the pot with its lid. Create a tight seal around the rim using a strip of dough or heavy-duty foil to trap the steam.
  9. Slow Cook: Place the sealed pot on a high flame for 5 minutes to build initial steam. Then, reduce the heat to the absolute lowest setting (or use a heavy griddle underneath) and cook undisturbed for 45-50 minutes.
  10. Rest & Serve: Turn off the heat and let the Biryani rest, sealed, for another 15 minutes. Gently fluff the rice and chicken together when serving, taking care to scrape the bottom layer.