Marinating the ChickenWash the chicken pieces

In a blender or mixer jar, add all the ingredients needed for marination + salt

Grind coarsely and add to the chicken pieces

Mix well and leave to marinate in the refrigerator for about 8 hours or overnight

Wash and soak 1 cup basmati rice in enough water to completely cover it for 30 minutes

In the meantime, chop your onions and powder the spice masala

Soak a pinch of saffron in 3 tbsp warm milk and set aside

Heat 1/4 cup ghee in a heavy-bottomed pan with a tight-fitting lid. This is the same pan we will use to cook the dum biryani

Add the sliced onions and keep flame at medium-low. Stir frequently to ensure even frying.

While the onions are frying, keep water in a large pot for cooking the rice

Bring the water to a rolling boil and add 1 tsp caraway seeds (shahjeera), 2 bay leaves, 1 tsp oil, and some salt

Add the soaked rice to this and cook on medium-high heat until the rice is 3/4 cooked. When you take out one grain and bite into it, it shouldn't be mushy or cooked fully

While the rice is cooking, keep an eye on the onions and drain when they are fully dark brown

In the same ghee, fry the cashew nuts, drain and then fry the raisins and drain

The rice should now be done. Drain the rice in a colander and fluff it with a fork

Now, in the same pan used for frying the onions, top up the remaining 1/4 cup ghee (see notes)

Add the marinated chicken pieces and mix well

Now add the freshly ground whole spices spices or biryani masala. I added about 2 tbsp of it

Fry for 30 seconds

Add 1 tbsp each of chopped coriander leaves and mint leaves on top

Layering the biryaniLayer the cooked rice over the chicken and top up with fried onion, cashew nuts, raisins, coriander leaves, and mint leaves

Pour the saffron milk mixture on top

Preparing for dum cookingThere are different methods to ensure we provide a dum cooking environment for the biryani

I used aluminium foil and closely covered the cooking pan, taking care of the handle area first

Then, I closed the pan tightly with its lid

Keep the heat to lowest possible and cook for about 15-20 minutes

Alternate methods - you can use a clean, damp kitchen towel to cover the cooking pan

You can also layer the ingredients in a baking dish, cover with aluminium foil, and bake at 320F / 160C for 15 minutes

Once done, uncover and gently combine the layers so that the spices get mixed with the rice

Serve chicken dum biryani with raita and mirchi ka salan