Step 1
Wash rice thoroughly and soak in water for 30 minutes. Drain completely and set aside.
Step 2
Combine chicken, yogurt, ginger, garlic, 2 tbsp biryani masala, and salt in a bowl. Mix well, cover, and refrigerate for 1 hour.
Step 3
Heat oil in a heavy-bottomed pot. Fry sliced onions until golden brown. Remove half for garnishing.
Step 4
Add marinated chicken to remaining onions. Cook on medium heat for 8 minutes until chicken turns opaque.
Step 5
Add tomatoes, green chilies, and dried plums. Cook for 7 minutes until tomatoes soften and oil separates.
Step 6
Layer partially cooked chicken mixture with soaked rice in the pot:
Step 7
Spread half the rice over chicken
Step 8
Sprinkle half the mint, coriander, and reserved onions
Step 9
Add potato pieces evenly
Step 10
Repeat layers with remaining rice and herbs
Step 11
Dissolve saffron in 2 tbsp warm milk. Drizzle over rice along with remaining biryani masala.
Step 12
Add 3 cups boiling water. Seal pot with aluminum foil and tight lid. Cook on lowest heat for 25 minutes.
Step 13
Remove from heat and let rest for 15 minutes without opening. Fluff gently with fork before serving.
