Oil/Ghee: oil/ghee for fluidity and taste
Onions: Chopped onions
Bone-in, cut-up, skinless chicken: Pre-cut up pieces of a whole chicken or bone-in chicken thighs
Whole spices: An acceptable amount of whole spices are a distinct characteristic of biryani
Garlic + Ginger: Paste of garlic and ginger
Tomatoes: Minimum amount of tomatoes because it already has lots of sour ingredients like yogurt, dried plums (Alu Bukhara), and lemon
Yogurt: 1 cup of yogurt
Rice: Required amount of aged, long-grain basmati rice
Dried Plums (Alu Bukhara): For sweet and tangy taste

HOW TO MAKE CHICKEN BIRYANI - 3 MAIN STEPS:

I believe this recipe is as easy as a reliable biryani recipe can be - no excessive or tedious steps that don’t contribute to big flavor. It takes some static cooking time. And the end result is quite satisfying and exciting. To prepare chicken biryani, there are 3 main steps parts:

1. Prepare the chicken curry:

Marinate the chicken and prepare the biryani masala.

Cook the chicken curry. Prepare the rice while it’s cooking over low heat.

Take a silver pan with a wooden spoon to prepare the chicken curry for biryani.

2. Parboil the rice: Parboil the rice in a pot of boiling water. Drain and set aside.

Holding par-boiled rice for biryani on a bowl-shaped sieve.

3. Bring it all together for final steam ("Dum"): Put all the chicken on. Layer half of the rice, and then the remaining rice on top. Add the finishing touches. Allow the steam to develop, then lower the heat and let the flavors meld.

Submitted by: M Danish