Ingredients

For the Chicken Korma (Gravy):

• Oil: 1 to 1¼ cups
• Onions: 4, sliced
• Chicken: Slightly more than 1 kg
• Garlic paste: 2 tbsp
• Ginger paste: 2 tbsp
• Green chili, mint, and fresh coriander paste: 1 tsp
• Biryani Masala: ~2.5 tbsp
• Tomatoes: 4, chopped
• Yogurt (Curd): 1 cup
• Spicy green chilies: 3, whole
• Potatoes: 3, peeled and cut into pieces

For the Rice:

• Rice: 1 kg
• Water: Generous amount for boiling
• Bay leaves (Tezpat): 3 to 4
• Cloves: ~10
• Black Cardamom: 1 to 2
• Salt: 3 tbsp

Instructions

1. Prepare the Base

• Heat the oil in a large pot. Add the sliced onions and fry them until they turn golden brown.
• Add the chicken to the pot and fry until the meat changes color.

2. Spice and Flavor the Meat

• Add the garlic paste, ginger paste, and the green chili, mint, and coriander paste to the chicken.
• Stir in the Biryani Masala.
• Add the chopped tomatoes and the yogurt. Mix everything well, cover, and let it cook for about 15 minutes.

3. Add Potatoes

• After 15 minutes of cooking, add the spicy green chilies and the potatoes. Continue to cook the mixture until the potatoes become completely soft and tender, finishing your chicken korma base.

4. Boil the Rice

• In a separate, large pot, bring a generous amount of water to a rolling boil. Add the bay leaves, cloves, black cardamom, and salt.
• Add the thoroughly washed rice and boil until it is about 75% cooked. Once done, drain the water.

5. Layering (Dum)

• In a large heavy-bottomed pot, drizzle a little bit of the oil from your cooked korma at the very bottom.
• Add a layer of the partially cooked rice, followed by a layer of the chicken and potato korma.
• Top it off with the remaining rice to form the final layer.

6. Final Steaming

• Cover the pot tightly and place it over high heat just until steam begins to build up inside. Then, reduce the heat to low and let it simmer (dum) until the rice is fully cooked.
• Gently mix the layers together before dishing it out to serve.

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Ingredients

Whole Spices (To be roasted and ground):

• Coriander Seeds (Sabut Dhaniya): 50 grams
• Bay Leaves (Tej Patta): 3 to 4 leaves
• Black Cardamom (Badi Elaichi): 4 to 5 pieces
• White Cumin (Safed Jeera): 20 grams
• Black Cumin (Siyah Jeera): 30 grams
• Cloves (Laung): 5 grams
• Green Cardamom (Hari Elaichi): 5 grams

Powdered Spices (To be mixed in later):

• Cinnamon (Dalchini) Powder: 6 grams
• Red Chili Powder: 50 grams
• Turmeric (Haldi) Powder: 20 grams
• Garlic Powder: 20 grams
• Ginger Powder (Sonth): 10 grams
• Salt: 50 grams

Optional/Additional Ingredients:

• Dried Plums (Aloo Bukhara): You can mix these into your dry spice blend or keep them separate to add when cooking the biryani.
• Food Color (Zarda Rang): Do not mix this in the dry spice blend. Add this directly when making the biryani.

Instructions

1. Roast the Whole Spices: Add the coriander seeds, bay leaves, black cardamom, white cumin, black cumin, cloves, and green cardamom to a pan. Dry roast them on a low flame so they do not burn.
2. Grind the Spices: Once the spices are roasted and fragrant, take them off the heat. Let them cool slightly, then grind them. Make sure to keep the powder slightly coarse (dar-dara) rather than grinding it into a fine powder.
3. Mix in the Powders: Add the cinnamon powder, red chili powder, turmeric powder, garlic powder, ginger powder, and salt to the coarsely ground spice mix.
4. Store: Thoroughly mix all the ingredients together and store your prepared Biryani Masala in an airtight container.

How to Use: Use about 35 grams of this homemade masala for every 1 kg of Biryani you intend to make.