Ingredients:

  • Chicken pieces (bone-in, skinless): 1.5 kg (3.3 lbs), cut into medium pieces
  • Plain Yogurt (full-fat): 250g (1 cup)
  • Ginger-Garlic Paste: 2 tablespoons
  • Green Chillies: 4-6, finely chopped (adjust to taste)
  • Red Chilli Powder: 1 tablespoon
  • Turmeric Powder: 1 teaspoon
  • Garam Masala: 2 teaspoons
  • Coriander Powder: 2 teaspoons
  • Mint Leaves: 1/4 cup, roughly chopped
  • Coriander Leaves: 1/4 cup, roughly chopped
  • Lemon Juice: 1 tablespoon
  • Salt: To taste
  • Saffron strands: A pinch, soaked in 2 tablespoons of warm milk (for color and flavour)
  • Basmati Rice: 750g (3 ¾ cups), long grain, soaked in water for at least 30 minutes
  • Water: For boiling the rice
  • Salt: To taste
  • Bay Leaves: 2
  • Cinnamon Stick: 1 (2-inch)
  • Green Cardamom Pods: 4-5, lightly crushed
  • Cloves: 4-5
  • Star Anise: 1
  • Onions: 2 large, thinly sliced and deep-fried to golden brown (birista)
  • Ghee (clarified butter): 4 tablespoons
  • Fresh Mint Leaves: 1/4 cup, roughly chopped
  • Fresh Coriander Leaves: 1/4 cup, roughly chopped
  • Rose water: 1 tbsp (optional)
  • Kewra water: 1 tsp (optional)
  • Atta dough (whole wheat flour dough): For sealing the pot (or aluminum foil can be used)

Instructions:

  1. Marinate the Chicken: Combine all marinade ingredients with the chicken. Mix well, cover, and refrigerate for at least 2 hours, or preferably overnight.
  2. Prepare the Rice: Rinse the basmati rice thoroughly. Boil water with salt, bay leaves, cinnamon stick, cardamom pods, cloves, and star anise. Add the rice and cook until it's about 70% cooked (one 'kanni' – a bit firm in the center). Drain the rice immediately and spread it on a tray to cool slightly.
  3. Fry the Onions: Thinly slice the onions and deep-fry them until golden brown and crispy. Set aside.
  4. Layer the Biryani: In the heavy-bottomed pot, spread a layer of ghee. Then, add a layer of marinated chicken. Top with a layer of half of the par-cooked rice, sprinkle with fried onions (birista), chopped mint, coriander, rose water and kewra water. Repeat the layers with the remaining chicken and rice.
  5. Dum Cooking: Seal the pot tightly with atta dough or aluminum foil. Place the pot on a low flame. If you have one, use a heavy flat-bottomed pan or griddle underneath for even heat distribution. Cook on low heat for about 45 minutes to 1 hour. The 'dum' process is complete when the dough is cooked through, or you start to smell the Biryani aroma strongly.
  6. Rest and Serve: Remove the pot from the heat and let it rest for 10-15 minutes before opening the lid. This allows the flavours to meld together. Gently fluff the rice with a fork, being careful not to break the chicken pieces. Serve hot.