BBQ Chicken Biryani: A Traditional Wedding Feast

Chicken Preperation

1. In a large pan, heat butter, ghee, or oil. Add the sliced onions and green chilis, frying until golden brown.
2. Add the black cardamoms and cumin seeds, frying for a few seconds to release their aroma.
3. Add the chicken pieces and ginger garlic paste, frying on high heat until the chicken changes color.
4. Stir in the chopped tomatoes, salt, coriander powder, dried plums, and half a packet of Shan Bombay Biryani Masala.
5. Cook for 4-5 minutes until well combined.
6. Add the yogurt, mixing until a gravy-like consistency forms. If the mixture is too dry, add 1/3 cup of water.
7. Cover and simmer on medium heat until the chicken is cooked through

Smoking the Chicken

1. Heat a piece of coal until it is red hot.
2. Place an onion peel in the center of the cooked chicken pot and put the hot coal on it.
3. Drizzle a bit of oil over the coal to create smoke. Quickly cover the pot and let it sit for 10-12 minutes to infuse the smoky flavor.

Preparation of Potatoes

1. In a separate pan, boil water with salt and a bit of orange food coloring.
2. Cut the potatoes into 6-8 pieces each and boil them until they soften.
3. Add the boiled potatoes to the chicken curry.

Cooking the Rice

1. In a large open pan, boil water with bay leaves, cinnamon sticks, cumin seeds, and black cardamoms.
2. Add the basmati rice and cook until it is 75-80% done.
3. Drain the rice and set aside.

Assembly

1. In a large pot or handi, layer the bottom with a portion of the partially cooked rice.
2. Add a layer of the chicken mixture on top, followed by lemon slices, fried onions, green chillis, and chopped fresh coriander.
3. Repeat the layering process until all the rice and chicken are used up.
4. Mix some khewra water with orange food coloring and drizzle it over the top layer

Dum Cooking

1. Cover the pot tightly and let it sit on a low flame for 10-15 minutes, or until the rice is fluffy