Servings - 4 to 5

Ingredients For The Masala Powder: 

• 3 bay leaves 

• 3-inch cinnamon 

• 2 black cardamom  

• 3 star anise 

• 6 green cardamom 

• 1 teaspoon cloves  

• 2 mace  

• 2 marathi moggu 

• A big piece of stone flower 

• 1 tablespoon fennel seeds  

• 1 teaspoon pepper  

• 1 teaspoon cumin seeds 

• 2 tablespoons coriander seeds 

• 8-10 cashews 

• 1 tablespoon poppy seeds 

Ingredients For The Rice: 

• 3 cups basmati rice

• 1 kg chicken 

• 2 tablespoons ghee 

• 2 tablespoons oil 

• 1-star anise 

• 1/2 teaspoon shahi jeera 

• 1-inch cinnamon  

• 2 green cardamom 

• 6 cloves  

• 2 bay leaves 

• 1/2 teaspoon pepper 

• 1 large onion 

• 1 large spoon of ginger-garlic paste (2 tablespoons) 

• 6-8 green chillies  

• 1 large tomato 

• 2 teaspoon salt or to taste 

• 2 1/2 tablespoons of prepared rice masala powder 

• 2 tablespoons kasoori methi  

• 1/2 cup yoghurt 

• 4 1/2 cups water 

• 1/2 cup mint & coriander, chopped (+2 tablespoons mint & coriander extra)   

For the Chicken Fry Piece: 

• 2 tablespoons oil or ghee 

• 1 large onion 

• 1 tablespoon ginger-garlic paste 

• 1/2 teaspoon turmeric  

• 1 tablespoon chilli powder or to taste 

• Cooked chicken 

• 1 teaspoon salt or to taste 

• Masala powder  

• 1/4 cup water 

• 2 tablespoons lemon juice 

• 2 tablespoons mint & coriander  

• 2 -3 chillies  

• Few curry leaves  

Method:  

1. Wash and soak the rice in water for 30 minutes.  

Prepare the Masala Powder:  

1.  Add 3 bay leaves, 3-inch cinnamon, 2 black cardamom, 3-star anise, 6 green cardamom, 1 teaspoon cloves, 2 mace, 2 marathi moggu, a big piece of stone flower, 1 tablespoon fennel seeds, 1 teaspoon pepper, 1 teaspoon cumin seeds, 2 tablespoons coriander seeds to a spice grinder or mixer. 

2. Grind into a fine or coarse powder as per preference. 

3. Remove 2 ½ tablespoons of masala powder and keep it aside for later use in the rice. 

4. Add 8-10 cashews and 1 tablespoon poppy seeds to the mixer and continue to grind into a fine powder.  

Prepare the Biryani Base:  

1. Heat 2 tablespoons ghee and 2 tablespoons oil in a pan. 

2. Add 1-star anise, ½ teaspoon shahi jeera, 1-inch cinnamon, 2 green cardamoms, 6 cloves, 2 bay leaves, and ½ teaspoon pepper. 

3. Stir for 20 seconds or until the aroma is released. 

4. Add 1 large sliced onion and cook until it turns brown. 

5. Add 2 tablespoons ginger-garlic paste and cook until aromatic. 

6. Add 6 to 8 green chillies and 1 large chopped tomato to the pot. 

7. Cook until the tomato becomes soft. 

8. Add in the chicken and cook until all the pieces turn white. 

9. Add 2 teaspoons salt and 2 ½ tablespoons of the masala powder kept aside. 

10. Mix everything well and cook for 2 minutes. 

11. Add 2 tablespoons kasoori methi and mix well. 

12. Pour in ½ cup yoghurt, 4 ½ cups water, and ½ cup chopped mint and coriander.

13. Mix well and cook the chicken until 75% done.  

Cook the Rice:  

1. Remove the chicken using a strainer, leaving the other ingredients in the pot. 

2. Add the soaked and drained rice to the pot. 

3. Gently mix and cook the rice on medium-high heat until 90% done. 

4. Add 2 tablespoons mint and coriander leaves, cover the lid, and cook the rice on low heat until fully done.  

Prepare the Fried Chicken:  

1. Meanwhile, heat 2 tablespoons oil in a separate pan. 

2. Add 1 large chopped onion and cook for 2-3 minutes. 

3. Add 1 tablespoon ginger-garlic paste and cook until aromatic. 

4. Add ½ teaspoon turmeric and 1 tablespoon chilli powder, and cook for a minute.

5. Now add the partially cooked chicken pieces and salt to taste. 

6. Stir well. Add the masala powder and mix well, cooking for a minute. 

7. Add ¼ cup water, cover, and cook the chicken until fully done. 

8. Add 2 tablespoons lemon juice, 2 tablespoons mint & coriander, 2-3 chillies, and a few curry leaves. 

9. Mix well. Let the chicken simmer for 2 minutes.  

Final Layering & Serving:  

1. Check the rice and gently fluff it. 

2. In a serving bowl, spread a layer of fried chicken. Add a layer of biryani rice on top.

3. Place a plate over the filled bowl and flip it upside down to serve. 

4. Serve the Fry Piece Chicken Biryani hot with raita.