Step 1

Making birista (fried onions) - Heat oil & fry the onion slices in batches until they start to become light golden brown in color. But be careful don't burn them. Remove and drain out the excess oil on a kitchen tissue. Reserve the oil that we used for frying the onions, it will be used in marinating the chicken.

Step 2

Soaking rice - Wash & soak the rice in water for 30 minutes to 1 hour. Drain off the water. This step is important don't skip it.

Step 3

Marinate chicken - Marinate the chicken with the ingredients mentioned under the heading marinating the chicken. Marinate for at least 2 hours or overnight. The longer you marinate the chicken, the better it will taste.

Step 4

Cooking rice - Boil water in a vessel. Add salt & whole spices. Add rice to boiling water. Cook for 5 minutes. Check the rice. It should be 80% cooked. If you press them it will split. Drain the rice. Keep it aside.

Step 5

In a pan/kadhai first, add the layer of marinated chicken in the base.Sprinkle some fried onions over it.

Step 6

Now layer the partially cooked basmati rice. Spread it evenly.

Step 7

Over it, sprinkle biryani masala powder, fried onions, coriander leaves, mint leaves, kewra essence, saffron milk & ghee. Cover with a lid.

Step 8

Make a wheat flour dough. Seal the sides of the pan with the dough.

Step 9

Switch on the flame. First 15 minutes cook at medium flame. Next 7 minutes cook at low flame.

Step 10

At the same time on the other burner keep a tawa/pan to heat up. Place the pot on the heated Tawa/Pan. Cook on medium flame for 5 minutes.

Step 11

Lower the flame and cook it for 10 minutes. Switch off the flame. Biryani is done now.

Step 12

Remove from the heat & set it aside for 10 minutes.

Step 13

Remove the seal carefully. With the help of a knife slowly open the lid. The time you open the lid the aroma of all the spices will fill your home.

Step 14

Enjoy Hyderabadi Chicken Dum Biryani with Raita or Mirchi ka Salan, onion slices & lemon wedge this weekend :)