Aromatic Hyderabadi

Dum Biryani

Delight

Combine the marinade spices and oil with the chicken, ensuring it's thoroughly mixed. Let it marinate for two hours or refrigerate overnight.

Bring 3 liters of water to a boil and add all the biryani ingredients. Once boiling, add the soaked basmati rice. Cook until it's 70% done on high heat.

In a thick-bottomed vessel, layer the marinated chicken, then add the cooked basmati rice on top, spreading evenly. Garnish with fried onions, chopped coriander and mint leaves, saffron-infused milk, food color, biryani masala, and ghee. Cover tightly with aluminum foil and then with a lid. Dum the rice for 10 minutes on high flame and 10 to 15 minutes on low flame. Switch off the stove and let it rest for 15 minutes before serving.

Using a flat ladle, carefully flip the biryani onto a serving platter. Garnish with tomato rose, mint leaves, and brown onions. Serve hot with raita and your choice of salan or mirchi ka salan.