Ingredients:

  • 3 lbs Chicken (bone-in leg/thigh pieces)
  • 1 cup Plain Full-Fat Yogurt
  • 3 Tbsp Ginger-Garlic Paste
  • 1 Tbsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 5 tsp Salt (for marination)
  • 2 Tbsp Fresh Lemon Juice
  • 1/2 cup chopped Mint Leaves
  • 1/2 cup chopped Coriander Leaves
  • 3 cups Aged Basmati Rice (soaked)
  • 3 Tbsp Salt (for boiling water)
  • 8 Whole Cloves
  • 6 Green Cardamom Pods
  • 2 Black Cardamom Pods
  • 1 (3-inch) Cinnamon Stick
  • 2 Bay Leaves
  • 2 Star Anise
  • 3 large Onions, thinly sliced (for frying)
  • 1/2 cup Ghee (clarified butter), divided
  • 1 pinch Saffron Strands
  • 2 Tbsp warm Milk
  • 1 tsp Kewra Water (or Rose Water)
  • 1 tsp high quality Garam Masala

Instructions:

  1. Marinate the Chicken: Combine the chicken pieces with all ingredients listed for marination (Yogurt through Coriander Leaves) in a large bowl. Ensure the meat is coated. Cover and refrigerate for a minimum of 4 hours, or ideally overnight.
  2. Prepare the Fried Onions (Barista): Heat the Ghee in a heavy-bottomed pot (Dutch Oven) over medium-high heat. Fry the thinly sliced onions in batches until deeply golden brown and crispy. Remove the onions and drain them; reserve the remaining ghee/oil in the pot.
  3. Bloom the Saffron: Crumble the saffron threads into the warm milk. Add the Kewra/Rose water if using. Set aside for at least 15 minutes.
  4. Par-Boil the Rice: Bring 12 cups of water to a rolling boil in a large stockpot. Add the 3 Tbsp of salt and all the whole spices. Drain the soaked Basmati rice and add it to the boiling water. Cook for exactly 4 to 6 minutes, until the rice is about 70% cooked (al dente).
  5. Drain Immediately: Promptly drain the rice in a colander to halt cooking. Discard the whole spices.
  6. Layer the Base: Spread half of the marinated chicken mixture evenly across the bottom of the reserved Dutch Oven (which contains the flavorful onion oil). Scatter a handful of the fried onions, mint, and coriander over the chicken.
  7. First Rice Layer: Gently spoon half of the partially cooked rice over the chicken mixture. Do not press down. Sprinkle a pinch of Garam Masala and drizzle half of the saffron milk mixture.
  8. Second Layer: Spread the remaining chicken mixture, followed by the rest of the rice. Top with the remaining fried onions, herbs, Garam Masala, and the rest of the saffron milk.
  9. Seal for Dum: Drizzle 1 Tbsp of fresh Ghee over the top layer. Cover the pot with a tight lid, sealing the gap completely using either foil, a kitchen towel, or a ring of dough (the Dum seal).
  10. Cook on Dum: Place the sealed pot on medium-high heat for 10 minutes to bring the contents up to steam. Immediately reduce the heat to the lowest possible setting (or move to a hot griddle/Tawa). Cook undisturbed for 35 minutes.
  11. Rest and Serve: Turn off the heat and let the Biryani rest, still sealed, for 15 minutes. To serve, gently scoop vertically to ensure every plate receives layers of both rice and chicken.