In a large mixing bowl, combine the
Bone-In, Skin-On Chicken Leg Quarters (2.2 lb)
Russet Potatoes (1 2/3 cups)
Dahi (3/4 cup)
Garlic (4 cloves)
Fresh Ginger (1 piece)
Biryani Masala (1/2 pckg)
Ground Turmeric (1/2 tsp)
Kashmiri Red Chili Powder (1/2 Tbsp)
Ground Coriander (1/2 tsp)
. Leave it aside to marinate for at least 15 minutes or up to 2 hours in the fridge for more flavor (make sure to leave the chicken at room temperature before cooking).
Extra Long Basmati Rice (2 1/3 cups)
in water for 30 minutes.
In a deep frying pan, heat the
Vegetable Oil (1/2 tsp)
over medium-high heat. Once hot, add
Red Onion (1)
and occasionally stir for about 10-15 minutes or until golden brown. Remove from the pan and set it on the parchment paper-lined tray.
Scoop about half of the oil in the pan out and turn the heat to high, then cook the marinated chicken for about 5-10 minutes.
Lower the heat to medium, and add potato with marinating liquid,
Biryani Masala (1/2 pckg)
Dried Pitted Prunes (4)
Curry Leaves (3)
Mace Blade (3)
. Continue cooking for about 15-20 more minutes or until the liquid becomes like a paste. Occasionally stir to prevent it from sticking to the bottom.
While the chicken is cooking, start to cook the rice. In a large pot, fill the
Water (8 1/3 cups)
up to about ¾ of the pot, and bring it to a rolling boil. Once boiling, add
Bay Leaves (2)
Green Cardamom Pods (4)
Cinnamon Stick (1)
Ground Cloves (1/4 tsp)
Star Anise (1)
Salt (1 tsp)
. Then add soaked rice and cook for about 3-5 minutes or until rice is about 80% done. Gently stir for a couple of times. You will notice that the rice starts to come up to the surface when it’s about time.
Drain the rice through the fine strainer. Use a fork to lightly fluff up the rice to remove excess moisture and steam, and remove the whole spices. Let the rice rest for about 5 minutes.
In the pan with chicken, stir in
Green Chili Pepper (2)
and a quarter part of the fried onion. Remove from the heat.
In a small mixing bowl, dissolve ¼ tsp of
Ground Turmeric (1/4 tsp)
Water (2 Tbsp)
Assemble biryani in a large pot. Starting with half of the rice, then half of the chicken masala,
Fresh Cilantro (1/4 bunch)
Fresh Mint (4 stalks)
Lemon Wheels (1)
. Repeat the same for another layer and reserve ⅓ part of the rice to add on top with some more fried onion. Then use the back of the spoon to make some holes in the rice and pour the turmeric liquid into the holes and over the top of the rice to create the color for Biryani.
Cover with the kitchen cloth-covered heavy lid. Bring the pot to the stovetop and cook on high heat for 5 minutes.
Reduce the heat to low and put the rice to dum for 10-15 minutes.
Rest the biryani for about 10 minutes before opening the lid.
Serve the rice on a platter. Garnish with cilantro, mint, and optionally serve with
Raita (1 cup)