Hyderabadi Dum Biryani

Wash the basmati rice 3-4 times until water runs clear. Soak it in water for 30 minutes, then drain and set aside.

In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, biryani masala powder, lemon juice, salt (1 tsp), and half of the chopped coriander and mint leaves. Mix well and marinate for at least 1 hour, preferably 2 hours.

Heat oil in a heavy-bottomed pan or Dutch oven. Add whole spices (cinnamon, cardamoms, cloves, bay leaf, star anise, black cardamom) and sauté until fragrant.

Add sliced onions and sauté until golden brown. Remove half for garnishing (birista). Add chopped tomatoes and cook until soft.

Add the marinated chicken to the pan and cook on medium heat for 10-15 minutes until the chicken is partially cooked and the oil starts to separate.

In a separate pot, bring 900 ml water to boil with salt (1.5 tsp) and a few drops of oil. Add the soaked and drained basmati rice and cook until it is 70% cooked (should have a slight bite). Drain the rice.

Layering the biryani: On top of the chicken in the pan, spread half of the cooked rice. Sprinkle half of the fried onions, chopped mint, coriander leaves, and saffron milk. Repeat with the remaining rice and garnish.

Dot the top layer with ghee. Cover the pan tightly with a lid or seal with dough to trap the steam.

Cook on a very low flame (dum) for 40-45 minutes to allow the flavors to meld and the rice to finish cooking through steam.

Turn off the heat, let the biryani rest for 10 minutes before gently fluffing up the rice with a fork.