Shadab Chicken Dum Biryani

Take 1 kg of chicken pieces in a large pot. Add 0.5 tsp of turmeric powder, 1 tbsp of red chili powder, and 20g of rock salt. Add 5 cloves, 6 cardamom pods, 1 star anise, 0.5 tsp of shahi jeera, and 4 inches of cinnamon bark (broken into quarter-inch pieces).

In a mixer grinder, combine 6 light green chilies and 100g of ginger garlic paste. Add 30ml of groundnut oil and grind into a smooth paste. Add this paste to the chicken.

Add 1 pinch of saffron and juice from 1 fresh lemon to the chicken. Add 2 handfuls of fried onions and 50g of pure buffalo ghee. Add 0.5 cup of chopped coriander leaves. Mix all ingredients thoroughly by hand for 5 minutes.

Add 400g of curd and 200ml of hot water to the chicken mixture. Massage well until all ingredients are fully combined and the gravy has a smooth consistency. Leave the marinated chicken aside for 3 hours.

Wash 1 kg of basmati rice 2-3 times until the water runs clear. Soak the rice in fresh water for 1 hour and keep aside.

In a large pot (approx. 10 liters capacity), add 5 liters of water. Add 5 cardamom pods, 3 inches of cinnamon bark, 4 slit green chilies, 50 mint leaves, 1 cup of chopped coriander leaves, 4 tbsp of salt, and 100ml of onions fried oil. Bring the water to a rolling boil for 5-6 minutes on high flame.

Remove the larger pieces of spices and chilies from the boiling water using a slotted spoon. Squeeze in juice from 1 medium-sized lemon.

Add the 1-hour soaked basmati rice (drained) to the boiling water. Stir once gently and let it cook. Do not overmix to prevent rice from breaking.

Once the rice is 60% cooked (first layer), transfer it using a slotted spoon directly onto the marinated chicken in the other pot. Spread the rice equally to all sides.

Sprinkle 0.5 tsp of shahi jeera over the first layer of rice. In a separate bowl, add 1 pinch of saffron to 100ml of hot boiled milk (or water) and let it soak for 15 minutes. Pour this saffron milk evenly over the rice.

Add the second layer of boiled basmati rice (which should be 80% cooked) on top of the first layer. Spread evenly. Drizzle 1 tbsp of buffalo ghee over the rice.

To dum cook, cover the pot with a clean, damp cotton cloth, ensuring it seals the edges. Place the lid tightly on top and put a heavy object (at least 10kg, like a stone grinder or dumbbells) on the lid to prevent steam from escaping.

Place an old pan or tawa on the stove and heat it on high flame for 5 minutes. Then, place the biryani pot on this hot pan and continue cooking on low flame for 25 minutes. After 25 minutes, turn off the flame and let it rest for 10 minutes before opening.