• 1/4 cup of coriander seeds
• 2 tablespoons of black cumin seeds
• 2 teaspoons of whole cloves
• 10 green cardamom pods
• 2 black cardamom pods
• 2 star anise
• 2 teaspoons of fennel seeds
• 1 teaspoon of black peppercorns
• 3 cinnamon quills
• 1 bay leaf
• 1/2 teaspoon of ground nutmeg
• 1 teaspoon of ground mace

Method

• Dry roast all the ingredients except for the powders.
   
• Break up large pieces of the spices.
   
• Combine all the roasted ingredients in a grinder and render into a fine powder.
   
• Combine ground mix with the mace and nutmeg powder; mix well.
   
• Store in a tight container.

2. Marination of the chicken

Ingredients

• 1 kg chicken (thigh cuts are good)
• 2 cloves of garlic
• 2-inch piece of ginger
• 2/3 cup of thick yoghurt (I used Greek)
• 1 and 1/2 teaspoons of your biryani masala powder
• 1/4 teaspoon turmeric powder
• 2 teaspoons chilli powder (or to taste)
• 3/4 teaspoon cardamom powder
• 1 and 1/2 teaspoons salt
• 2 teaspoons of lemon juice

Method

• Combine all the ingredients and coat the chicken with the marinade.
   
• Let the chicken marinade for at least a couple of hours, if possible over night in a refrigerator.
   
• Take out of the refrigerator at least a couple of hours before using.

3. Parboiling the basmati rice

Method

• Measure out 1 and 1/2 cups of basmati rice.
   
• Wash thoroughly to remove starch powder and/or any dirt.
  Washing is done when the water runs relatively clear.
   
• Let the washed rice sit in excess water for some 30 minutes.
   
• After 30 minutes, drain the rice and set aside.
   
• Place at least 2 L of water into a large pan to boil.
  The required amount of water is such that the rice grains will be able to swim freely while being parboiled.
   
• To the water, add:
   
  • 1 black cardamom pod
  • 1 star anise
  • 1 bay leaf
  • 1 cinnamon stick
  • 5 green cardamom pods
  • 3/4 teaspoon black cumin seeds
  • 5 whole cloves
  • 1/2 teaspoon ground mace
  • 1 tablespoon salt
  • 1 teaspoon cooking oil
     
• When the water starts boiling, add the washed rice.
   
• Gently stir the rice when parboiling to ensure no sticking occurs.
  Do not stir hard or else the grains might break.
   
• Boil for around 5 minutes or for as long as needed to bring the rice to about 3/4 cooked (taste the rice as you go along).
  Do not overcook.
  The rice will be further cooked by steam during the dum pukht stage.
   
• When done, drain the rice using a sieve.
   
• Set the rice aside.
   

4. Assembling the biryani for dum cooking

Note: There is normally a step here for making the deep fried sliced onions but it is not required in my method because of my use of store-bought fried Bombay onions.

Equipment

• A shallow, heavy cooking vessel which has a tight lid (essential), and oven-proof if using an oven stage.
  I used a Dutch Oven.
• A metal plate of some description to sit your cooking vessel on top of to help dissipate heat from the cooking flame (so that the bottom-most of your cooking contents do not burn).
  In the absence of a metal plate, I used a large frypan with a multi-layered bottom to sit my Dutch Oven on.
• Aluminium foil (for helping to seal the cooking vessel).
• An oven.

Store-bought ingredient

• Deep fried Bombay onions (shallots).
  This is the kind where the onions are browned and crispy.
  There are many brands to choose from (just buy a batch that is relatively close to production date or else the oil may have oxidized and leave a taste which is not fresh).

Method

• Chop up a handful or coriander leaves and do the same with a handful of mint leaves.
  Set aside.
   
• Into a couple tablespoons of warm milk, add a pinch (some 0.15 g) of saffron threads.
   
• Let the threads hydrate and release their yellow/orange colour into the milk.
  Allow some 30 minutes for this to happen.
   
• Add a tablespoon of ghee (or cooking oil) to the cooking vessel of your choice (I shall refer to the Dutch Oven as this was my choice).
   
• When the oil is hot, add the marinated chicken pieces.
   
• Add a third of the chopped coriander and mint.
   
• Add a handful of fried onions.
   
• Fry for some 5 minutes.
  I recommend this frying step (other methods may not) because it allows one to taste the chicken as it is being cooked at this stage.
   
• Add salt and/or chilli to adjust the chicken to your preferred taste.
   
• Now layer half of the parboiled rice on top of the chicken.
   
• Add the second third of the chopped coriander and mint; spreading these evenly on top of the rice.
   
• Sprinkle some fried onions evenly on top of the rice.
   
• Sprinkle some of your biryani masala powder on top of the rice.
   
• Squeeze the juice of half a lemon onto the rice layer.
   
• Now add the remaining rice on top of the last layer.
   
• Again, add coriander/mint/fried onions on top of this layer of rice.
   
• Now, spread all of the saffron infused milk evenly across the rice.
   
• Lastly, add 2 tablespoons of melted ghee evenly to the rice.
   
• Cover the top of your cooking vessel with aluminium foil.
   
• Now you may close the lid onto of the foil.
  Make sure that the lid is on tightly.
  Do not be tempted to open the lid for any reason until the cooking is done.
   
• Sit your cooking vessel on your chosen means of heat dissipation (mine was Dutch Oven on top of a fry pan) and cook on high heat for 15 minutes.
   
• After 15 minutes, turn the heat down to the lowest setting and cook on for another 30 minutes.
  Alternatively, place your cooking vessel in an oven at 150^oC for 30 minutes.
   
• After the described cooking time, open the lid and test the rice to see if it has been cooked enough (it should be fluffy and still individually grained.
  If cooked sufficiently, push aside the rice to check the chicken (if the rice is cooked, the chicken should be as well).
  It is desirable that parts of the chicken is charred (where the pieces sit at the bottom of the cooking vessel).