Traditional Dum style Chicken Biryani

To make the chicken marinade, dry roast the coriander seeds, cumin seeds and biryani masala. Cool it and then grind it to a fine curry powder.

Combine the curry powder in the above step and the rest of all the chicken marinade ingredients . Let it rest in the fridge overnight or if you don't have time, let it rest for at least 2 hours.

When the marinade has rested well, it's time to start preparing for the biryani. Bring the water for cooking rice to a boil in a big container. Add the bay leaf and the black cardamon. Add 1 tsp oil and salt as per taste.

Add the rice when the water starts boiling and cook till it is 70% done. (For me, my basmati rice generally takes 5-6 minutes.)Strain the rice and spread it flat on a plate/non-stick pan to cool.

Take a heavy bottom container and heat it. Add the oil and ghee to it . When it is slightly hot, add the cinnamon stick, cardamon pods, cloves, black peppercorns and the shahi jeera.

When the seeds stop to crackle, add the onions. Saute it for 5-7 minutes till they become brown and translucent. Add the chicken marinade. Sprinkle some coriander leaves and fennel seeds.

Layer some rice over it. Add coriander leaves, some fennel seeds. Sprinkle some biryani masala and 2-3 drops of lemon juice. Repeat this step for another layer of rice.

Take some rice separately in a bowl and mix it with the food color. Put this rice on the top layer. Do not mix it with the rest of the rice. If you are using saffron milk, pour it on top in any pattern and do not stir or mix.

Close the lid of the container. Seal the top with a dough or aluminum foil. Place the lid on the top. (I used a big pressure cooker and sealed the top with its lid containing the gasket but no whistle.)

Place a iron tava on the heat and put the container on the tava. Cook on a medium-high flame for 15-20 minutes. Then decrease the flame to low and continue heating with the tava on the bottom for another 15-20 minutes.

Turn off the heat. Open the cover, check if the rice is done. Continue heating for another 5 minutes if the rice is not done.

Let the biryani rest for sometime and cool. Don't mix the rice when they are hot as the rice grains are soft and they might break . Once the biryani cools a little, mix the rice and enjoy the beautiful aroma that fills your kitchen .

Serve it hot.