Switch off and let it rest for 15 mins.The sign of whether the biryani is cooked and ready is when you can smell its aroma from the nearby rooms.If you are able to see some steam, from that point onwards cook for about 4 mins on medium heat with the lid quickly closed with aluminium foil (to seal the steam from escaping).Alternatively just keep your hand near the rice to check whether it is getting hot or not. Heat the vessel in which you have layered the biryani for 5 mins or until you see a little steam escaping from the sides.Arrange lemon slices evenly, mint leaves, coriander leaves, and fried onions also, rose water, spread evenly and close the lid tightly.Instead of oil, you can add a few drops of ghee on rice, evenly. Spread evenly on the curry/gravy, spread it, and layers it with fried onion on top chicken. When steam starts to come from the chicken (chicken is heated up nicely), add the rice, which is 3/4th cooked.First when the gravy is ready and the rice, you should see whether the gravy is adequate for the 3/4th cooked rice or not.Cook the rice when you simmer the gravy or can be made in advance and kept aside.Mixing gravy and rice (layering/dum stage) The grains after cooking will be longer, but still raw. While boiling, do not stir very often as the grains may break.Rinse under cold tap water to stop further cooking. The rice has to be cooked 3/4th only, about 80%. Boil the stock, when boil comes, add rice and required amount of salt.Switch off the stock will be like tea decaution colour or light brown colour. Add 2litres of water to a wider vessel for preparing stock: add all the spices in the water, boil for 10min and simmer for 20min, by closing the lid.Soak the rice in water for about 1/2 hr.You can see in the picture that, alu bhukhara is cooked well, it has become very soft and well blended with the gravy.The gravy should be adequate for the rice, while mixing. When the chicken is cooked, add salt, mix well, cook for 5 mins and then simmer further for about 15 to 20minutes and now you can see oil forming on the top.Stir carefully making sure you do not break the chicken pieces. Now add 1cup curd and green chillies, mix well, close the lid and cook until it becomes like a curry, it will take 10 to15.Let it cook for 5 to 7min till it forms like thick masala type and it starts leaving oil slightly.Add fried onions (3/4th ), alubhukhara and tomatoes, cook for 5min or until tomatoes are soft.Now add potatoes, ginger and garlic paste, all spices, mix well, cook for 3min.In the same vessel in which onion was fried, with remaining oil/ghee heat it, when hot add chicken and saute for 4 to 5min.Take 1/4th of fried onions and keep it aside (for layering or garnishing) and 3/4th for the curry/gravy. After frying the onions well, remove all and keep it aside in a plate.Now take a big utensil, add oil/ghee, let it get warm, then add sliced onions and cook till it is golden brown, it will take 15 to 20 mins, in between keep stirring the onions in the oil/ghee.There are 4 stages for cooking chicken biryani. Cut the tomatoes into medium size pieces and potatoes into big chunks or just four pieces.Chop mint and coriander leaves with its stem and keep few for garnishing/layering the biryani.You can see how the dried plums look like in the picture below.Soak dried plums(alubhukhara) in hot water (to remove the dirt) and keep it aside for 1/2hr or more.
Colour (biryani colour or lemon colour) – a pinch.Layering/garnishing/additional ingredients Jaiphal and Javitri powder (Nutmeg and Mace) – 1/2 tsp or 2 pinches.
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