| Step | Description | Ingredients |
|---|---|---|
| 1 | Marinate the chicken. In a large mixing bowl, combine boneless chicken pieces, turmeric powder, coriander powder, chili powder, garam masala powder, salt, and yogurt. Set aside for 30 minutes. | – 300 grams Boneless chicken – 1 teaspoon Turmeric powder – 1 teaspoon Garam masala powder – 1 teaspoon Red Chilli powder – 2 teaspoon Coriander Powder – 1/2 cup Curd (Dahi / Yogurt) – Salt (to taste) |
| 2 | Thinly slice and brown the onions until golden. Use half in the recipe and reserve half for garnishing. | – 1 Onion |
| 3 | Make a paste of ginger, garlic, and green chillies. Set aside. | – 5 cloves Garlic – 2 inch Ginger – 2 Green Chillies |
| 4 | Prepare homemade tomato puree as per the recipe and keep aside. | – Homemade tomato puree |
| 5 | Wash and parboil the rice with whole spices (cloves, cardamom, cinnamon, bay leaf) until 70% cooked. | – 1 cup Rice – Whole spices for boiling |
| 6 | In a heavy-bottomed pot, heat oil, add the ginger-garlic-chilli paste, and sauté until the raw smell goes away. Add the sliced onions (from step 2) and sauté until they are soft. | – Oil (for cooking) – Ginger-garlic-chilli paste – Browned onions |
| 7 | Add the marinated chicken to the pot. Sauté for 4 to 5 minutes until well coated and aromatic. | – Marinated Chicken (from Step 1) |
| 8 | Incorporate the tomato puree and additional whole spices (star anise, mace). Sauté for a couple of minutes. | – Tomato puree – Star anise – Mace |
| 9 | Begin layering by adding a layer of parboiled rice over the chicken. Drizzle saffron infused in warm milk over the rice. Repeat layers if necessary. | – Parboiled Rice (from Step 5) – Saffron strands soaked in warm milk |
| 10 | Add coconut milk and sprinkle chopped mint leaves over the top layer. Cover and cook on a low flame for 20-25 minutes. | – 1 cup Coconut milk – Mint Leaves |
| 11 | Let the biryani rest for 10-15 minutes after cooking. Then fluff up the biryani with a fork and stir gently. | – |
| 12 | Garnish with the reserved browned onions, chopped coriander, and mint leaves. Serve with cucumber raita or a salad. | – Reserved browned onions – Chopped coriander – Mint leaves |
