Creating authentic chicken biryani is a multi-step process, but each step is crucial for building layers of flavor and achieving that perfect, aromatic result. Don’t be intimidated; follow these instructions carefully, and you’ll be rewarded with biryani that’s truly exceptional.

Step 1: Marinating the Chicken (Minimum 2 Hours, Ideally Overnight)

1. Prepare the Marinade: In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, and salt. Mix well to create a smooth marinade.
2. Marinate the Chicken: Add the chicken pieces to the marinade and ensure they are thoroughly coated. Use your hands to massage the marinade into the chicken, getting under the skin where possible for maximum flavor penetration.
3. Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. Overnight marination is highly recommended for the best results.

Step 2: Preparing the Basmati Rice (Par-boiling)

1. Rinse the Rice: Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
2. Soak the Rice (Optional but Recommended): Soak the rinsed rice in fresh water for 30 minutes. Soaking helps the rice grains elongate beautifully during cooking. Drain the soaked rice thoroughly before proceeding.
3. Par-boil the Rice: In a large pot, bring 4 cups of water to a rolling boil. Add salt, bay leaves, cinnamon stick, cardamom pods, cloves, and star anise (if using).
4. Add Rice and Par-boil: Gently add the drained rice to the boiling water. Cook for 5-7 minutes, or until the rice is about 70-80% cooked. The grains should have elongated, but still be firm in the center. To test, press a grain between your fingers; it should break easily but not be mushy.
5. Drain the Rice: Immediately drain the par-boiled rice in a colander and rinse it briefly with cold water to stop the cooking process. Set aside.

Step 3: Making the Biryani Masala (Base)

1. Sauté Onions: Heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and sauté until they turn golden brown and crispy. This process takes time, be patient and stir frequently to prevent burning. Well-browned onions are crucial for authentic biryani flavor. Remove half of the browned onions (birista) and set aside for garnish.
2. Sauté Green Chilies and Ginger-Garlic Paste: In the same pot with the remaining browned onions, add slit green chilies and sauté for a minute until fragrant. Then, add ginger-garlic paste and sauté for another minute until the raw smell disappears.
3. Add Tomatoes and Spices: Add chopped tomatoes to the pot and cook until they soften and become pulpy. This may take 5-7 minutes. Once the tomatoes are cooked, add turmeric powder, red chili powder (if using more for masala color), coriander powder, and cumin powder. Sauté the spices for a minute until fragrant, being careful not to burn them. Add a splash of water if needed to prevent sticking.
4. Cook the Marinated Chicken: Add the marinated chicken to the masala. Mix well to coat the chicken with the spice mixture. Cook the chicken over medium heat, stirring occasionally, until it is browned on all sides and the masala is fragrant. This will take about 10-15 minutes. The chicken does not need to be fully cooked at this stage, as it will cook further during layering and steaming.
5. Add Mint and Cilantro: Stir in chopped mint leaves and cilantro leaves. Cook for another minute until the herbs are fragrant and wilted.

Step 4: Layering and Dum Cooking (Steaming)

1. Layering Begins: Ensure the chicken masala is evenly spread at the bottom of the pot. Now, gently spread half of the par-boiled rice over the chicken masala layer, creating an even layer.
2. Second Layer: Sprinkle half of the reserved browned onions (birista), some chopped mint and cilantro leaves, and a few saffron milk strands over the rice layer.
3. Repeat Layers (Optional): For a richer biryani, you can add another layer of chicken masala (if you made extra) and then another layer of rice, followed by more birista, herbs, and saffron milk. However, for this recipe, two rice layers are usually sufficient.
4. Final Rice Layer: Spread the remaining par-boiled rice evenly over the previous layer, creating the final rice layer.
5. Garnish and Saffron Milk: Sprinkle the remaining browned onions (birista), chopped mint and cilantro leaves, and the remaining saffron milk over the top rice layer. Drizzle a tablespoon of ghee over the top for added richness (optional).
6. Dum Cooking (Sealing and Steaming): This is the crucial step for infusing flavors and cooking the biryani perfectly.
   • Seal the Pot: Tightly cover the pot with a lid. To create a perfect seal, you can use dough (atta dough) to seal the edges of the lid, or use a clean kitchen towel dampened and placed under the lid, ensuring no steam escapes. Alternatively, use heavy foil to seal the pot tightly before placing the lid.
   • Dum Cooking Method: Place the pot on a very low heat (simmer) or place it on a tava (griddle) or heat diffuser to prevent direct heat and burning at the bottom. Cook for 20-25 minutes. This slow steaming process is called “dum pukht” and allows the flavors to meld beautifully and the rice to cook through completely.
7. Resting Time: After 20-25 minutes of dum cooking, turn off the heat and let the biryani rest, undisturbed, for another 10-15 minutes. This allows the steam to settle and the flavors to further develop.

Step 5: Serving and Enjoying

1. Gently Fluff and Serve: Open the lid carefully, releasing the aromatic steam. Gently fluff the biryani with a fork, being careful not to mash the rice and chicken. Mix the layers gently while serving.
2. Serve Hot: Serve the authentic chicken biryani hot, garnished with fresh lemon wedges.