Authentic Hyderabadi Chicken Dum Biryani

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2.In a large bowl, marinate the chicken drumsticks with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.

3.In a heavy-bottomed pot, heat ghee or oil over medium heat. Add cumin seeds, cloves, cardamom pods, bay leaves, and cinnamon stick. Sauté for a minute until fragrant.

4.Add the sliced onions and sauté until they turn golden brown. Remove half of the onions and set aside for garnishing later.

5.Add the chopped tomatoes and green chilies to the pot. Cook until the tomatoes soften and the oil starts to separate from the mixture.

6.Add the marinated chicken to the pot and cook for about 10-15 minutes until the chicken is browned and cooked through. Stir in the chopped mint and coriander leaves.

7.In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with salt. Cook the rice until it is 70% cooked (it should still have a bite to it). Drain the rice and set aside.

8.Layer the partially cooked rice over the chicken in the pot. Sprinkle the reserved fried onions on top, and drizzle a little ghee if desired. Cover the pot with a tight-fitting lid.

9.Cook on low heat (dum) for about 25-30 minutes. You can seal the edges of the pot with dough to trap the steam if desired.

10.Once done, remove from heat and let it rest for 10 minutes before opening the lid. Fluff the biryani gently with a fork before serving.