Degi Pulao Biryani Shadiyon Wali

• 15–16 small green chilies
• 1–1¼ kg bone-in chicken
• 1½ tablespoons crushed garlic-ginger
• 1½ tablespoons salt
• 3 tablespoons fresh lemon juice
• 2½ tablespoons coriander powder
• 1½ tablespoons fennel powder
• ½ tablespoon garam masala
• ½ tablespoon black pepper powder
• javitri (mace)
• 300–350 g tomatoes
• 1 cup thick yogurt
• 1 cup cooking oil
• 450 g onions
• 2 big cardamom
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2 cinnamon sticks
• 2–3 tej patta (bay leaves)
• 1 teaspoon whole black pepper
• 7–8 cups water
• 4 cups basmati rice
• ¾ tablespoon salt
• 1 tomatoes
• ½ tablespoon garam masala
• ½ cup fresh coriander
• fried onions
• 2 tablespoons unsalted butter
• yellow food color

Preparation

1. Step 1

   0:34
   Chop 15-16 small green chilies and set aside.
2. Step 2 · 1-2 hours

   0:45
   Rinse and dry the bone-in chicken. Add crushed garlic-ginger, salt, lemon juice, chopped green chilies, coriander powder, fennel powder, garam masala, black pepper powder, hand-torn mace, large pieces of tomatoes, and thick yogurt. Mix thoroughly by hand, adjusting salt and chilies to taste. Cover and marinate in the fridge for 1-2 hours.
3. Step 3

   1:50
   Heat 1 cup oil in a pan. Add finely chopped onions and fry on medium to high flame until golden brown. Reduce flame to low, remove half the onions, spread on a plate to crisp, and reserve for later.
4. Step 4 · 25-30 minutes

   2:20
   To the remaining onions in the pan add big cardamom, cumin seeds, bay leaf, cinnamon sticks, tej patta, and whole black pepper; fry briefly. Add the marinated chicken, stir on high flame until it releases water, then cover and cook on medium to high for 25-30 minutes until tender. Increase to high flame to dry until oil separates.
5. Step 5 · 5-8 minutes

   3:17
   Add 7-8 cups water, mix, and bring to boil. Add soaked basmati rice and additional 3/4 tablespoon salt. Stir gently, cover, and cook on high flame 5-8 minutes.
6. Step 6 · 5-8 minutes

   3:52
   Uncover and gently stir rice. When about one-quarter water remains, top with sliced tomato, 1/2 tablespoon garam masala, chopped fresh coriander, reserved fried onions, dots of unsalted butter, and drizzle of yellow food color dissolved in water. Cover, place tawa underneath, and cook on high 5-8 minutes.
7. Step 7 · 15-20 minutes

   4:39
   Reduce to low flame and cook on dum for 15-20 minutes until rice is fluffy and chicken is fully cooked through (white inside, no pink or blood).