Chicken (bone-in pieces, preferably thigh and leg)
Aged basmati rice
Yogurt (thick curd)
Fried onions (beresta)
Ginger-garlic paste
Whole spices (cardamom, cinnamon, cloves, bay leaves, star anise, mace)
Biriyani masala powder
Saffron or yellow food color mixed in milk
Ghee and cooking oil
Fresh mint leaves and coriander leaves
Green chilies
Lemon juice
Salt
Cocking Steps
Marinate chicken pieces with yogurt, ginger-garlic paste, biriyani masala, fried onions, mint, coriander, green chilies, lemon juice, and salt for 2-4 hours.
Parboil basmati rice with whole spices and salt until 70-80% cooked. Drain and set aside.
In a heavy pot, heat oil/ghee and lightly fry the marinated chicken until it changes color.
Layer the partially cooked rice over the chicken. Drizzle saffron milk or colored milk, ghee, more fried onions, mint, and coriander.
Seal the pot tightly with dough or foil and lid.
Cook on high heat for 5-7 minutes, then on very low flame (dum) for 20-25 minutes.
Rest for 10 minutes, then gently fluff and mix before serving.
