Ingredients:

  • Chicken pieces (bone-in, skinless): 1.5 kg (3.3 lbs)
  • Plain Yogurt (full-fat): 350g (1 1/2 cups)
  • Ginger-Garlic Paste: 3 tablespoons
  • Green Chilies (finely chopped): 4-6
  • Red Chili Powder: 2 teaspoons
  • Turmeric Powder: 1/2 teaspoon
  • Garam Masala: 2 teaspoons
  • Coriander Powder: 2 teaspoons
  • Cumin Powder: 1 teaspoon
  • Fried Onions: 1 cup
  • Mint Leaves: 1/4 cup
  • Cilantro: 1/4 cup
  • Lemon Juice: 2 tablespoons
  • Salt: To taste
  • Saffron strands: A pinch
  • Oil for cooking: 2-3 tablespoons
  • Basmati Rice: 500g (2 1/2 cups)
  • Water: 8 cups
  • Bay Leaves: 2
  • Cinnamon Stick: 1 (2-inch piece)
  • Cardamom Pods: 4-5
  • Cloves: 4-5
  • Salt: To taste
  • Ghee: 2 tablespoons
  • Fried Onions: 1/2 cup
  • Mint Leaves: 1/4 cup
  • Cilantro: 1/4 cup
  • Ghee: 2 tablespoons
  • Saffron milk: The saffron strands soaked in milk, from earlier
  • Whole Wheat Dough: Approximately 200g (7 oz)

Instructions:

  1. Combine all marinade ingredients in a large bowl with the chicken. Mix well, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, ideally overnight.
  2. Rinse the soaked rice. In a large saucepan, bring the water, bay leaves, cinnamon stick, cardamom pods, cloves, and salt to a boil. Add the rice and cook until it's about 70% cooked (al dente). Drain the rice and set aside.
  3. In the heavy-bottomed pot, start with a layer of rice, followed by a layer of marinated chicken. Sprinkle with fried onions, mint, and cilantro. Repeat the layers, ending with a layer of rice.
  4. Drizzle ghee and saffron milk over the top layer of rice.
  5. Either use a tight-fitting lid or create an airtight seal by placing a layer of aluminum foil over the pot, then placing the lid on top. Alternatively, roll out the whole wheat dough into a long rope and press it around the rim of the pot to seal it.
  6. Place the pot on a very low heat. You can also use a tawa (flat griddle) under the pot to prevent burning. Cook for 1 hour, or until the chicken is cooked through and the rice is tender.
  7. Turn off the heat and let the biryani rest for 15-20 minutes before opening the pot. Gently fluff the rice with a fork, being careful not to break the chicken pieces. Serve hot.