INGREDIENTS

For Birista (Fried Onions)

• 5–6 large onions, thinly sliced
• Oil for deep frying

Homemade Biryani Masala

• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp shah jeera (caraway seeds)
• 2 tbsp green cardamom
• 5–6 black cardamom
• 3-inch cinnamon stick
• 1 tbsp black peppercorns
• 7–8 dried red chilies
• 7–8 bay leaves
• 2 tsp cloves
• 3 blades जावित्री
• 1 tbsp dried fenugreek leaves (kasuri methi)
• ½ nutmeg (grated)
• ½ tsp turmeric
• Pinch of salt

Chicken Marinade

• ½ kg chicken (legs & thighs preferred)
• Salt to taste
• Juice of 1 lemon
• 4 tbsp ginger-garlic paste
• 3 green chilies (paste)
• 2 tbsp Kashmiri red chili powder
• ½ tsp turmeric powder
• 2 tsp coriander powder
• 1½ tbsp homemade biryani masala
• 3–4 tbsp birista oil
• 200 ml thick yogurt (well beaten)
• 80% fried onions (reserve 20% for layering)
• Optional: potatoes
• Chopped mint & coriander

Rice

• ½ kg Agrim Long Grain Rice
• Whole spices for boiling:
  • Bay leaves
  • Cinnamon
  • Shah jeera
  • Green cardamom
  • Cloves
  • Star anise
  • Black peppercorns
• 1–2 green chilies
• Lemon peel + juice
• Salt (water should taste like seawater)

For Dum Layering

• 3–4 tbsp ghee
• Milk + water + saffron (jhol)
• Extra mint, coriander, birista

INSTRUCTIONS

Step 1: Make Birista (Fried Onions)

1. Heat oil to 135°C (medium, not smoking).
2. Fry onions slowly for 15–20 minutes, stirring occasionally.
3. Stop at light golden brown (they darken after removal).
4. Drain on tissue paper and rest 5–6 minutes until crispy.
5. Reserve the onion-flavored oil.

Step 2: Homemade Biryani Masala

1. Dry roast all whole spices on very low heat until fragrant.
2. Cool completely.
3. Grind coarsely with nutmeg, turmeric, and salt.
4. Store airtight (lasts 2–3 months).

Step 3: Marinate Chicken

1. Mix chicken with all marinade ingredients except yogurt.
2. Add yogurt and most of the birista.
3. Add mint, coriander, optional potatoes.
4. Smoke using hot charcoal + ghee (cover for 2–3 minutes).
5. Chicken is now ready.

Step 4: Cook Chicken

1. Heat 2 tbsp ghee in a thick-bottom pan.
2. Add chicken, cook on high heat 5–6 minutes.
3. Cover and cook on low until 85–90% done (10–12 minutes).
4. Adjust salt and spices.
5. Turn off heat.

Step 5: Cook Rice

1. Bring water to a rolling boil.
2. Add whole spices, lemon, chilies, and salt.
3. Add soaked rice.
4. Cook 4–5 minutes until 90% done.
5. Drain and rest rice for 5–10 minutes.

Step 6: Layering

1. Spread chicken evenly at the bottom.
2. Add mint, coriander, birista, biryani masala.
3. Gently layer rice on top.
4. Pour saffron milk, ghee, herbs, and remaining onions.

Step 7: Dum Cooking

1. Seal lid using cloth or dough.
2. Place heavy weight on top.
3. Cook:
   • High flame: 5 minutes
   • Low flame: 10–15 minutes
4. Rest covered for 10 minutes.
5. Open and serve.