Hyderabadi Chicken Dum Biryani

In a blender jar, add coriander seeds, fennel seeds, cumin seeds, black peppercorns, bay leaves, star anise, green cardamom, black cardamom, cloves, cinnamon sticks, nutmeg, and mace. Grind them into a fine powder.

In a large bowl, combine the chicken pieces with ginger-garlic paste, garam masala powder, lemon juice, black pepper powder, red chili powder, turmeric powder, yogurt, salt, crushed fried onions, chopped mint leaves, chopped cilantro leaves, and coarsely ground green chilies. Add ghee.

Mix all the ingredients well to coat the chicken evenly. Marinate for at least 1 hour, or preferably overnight in the refrigerator.

In a large pot, bring 3 liters of water to a rolling boil over high heat. Add salt, cumin seeds, cinnamon stick, green cardamom, and cloves.

Add the soaked and drained basmati rice to the boiling water. Cook for 5-7 minutes, or until the rice is about 70-80% cooked. Do not overcook.

Carefully drain the rice using a sieve, reserving the aromatic water if desired for later use. Set the partially cooked rice aside.

In a heavy-bottomed pan, heat 5 tablespoons of oil (the same oil used for frying onions) over high heat. Add the marinated chicken pieces and sear them on high heat for about 5-7 minutes, stirring occasionally, until they are about 80% cooked and the gravy has thickened.

Reduce the heat to low, cover the pan, and let the chicken simmer for another 15-20 minutes, or until fully cooked. Stir occasionally to prevent sticking. The gravy should be well-reduced.

In a heavy-bottomed pot or Dutch oven, spread a layer of the partially cooked rice at the bottom. Drizzle some ghee over the rice.

Arrange half of the cooked chicken pieces and their gravy over the rice layer. Sprinkle some fried onions, mint leaves, cilantro leaves, and a pinch of garam masala.

Add another layer of rice, followed by the remaining chicken pieces and gravy. Top with the remaining rice.

Sprinkle the top layer of rice with fried onions, mint leaves, cilantro leaves, and the remaining garam masala powder. Drizzle the saffron-infused milk and the remaining ghee over the top.

Cover the pot tightly with a lid. For a better seal, you can place a clean cotton cloth over the pot before putting on the lid, or seal the edges with dough. This ensures the steam is trapped inside.

Place the sealed pot on a flat tawa (griddle) over low heat. Let it cook on 'dum' (slow steam) for about 20-25 minutes. This allows the flavors to meld and the rice to cook completely in the steam.

Turn off the heat and let the biryani rest, covered, for at least 15-20 minutes before opening. This allows the steam to settle and the flavors to deepen.

Gently fluff the biryani with a fork or spatula, mixing the layers slightly. Serve hot, garnished with extra fried onions and cilantro, if desired. It pairs well with raita or a simple salad.