Cook rice al dente with all the whole masalas, drain and keep aside.
Marinate the chicken with all the masalas including the reserved oil in which the onions are fried, except ghee. Do not add whole of it, add about 1 cup. Let it rest for atleast 2 hours.
For the dum: Arrange the layers according to your preference but see to it that the final layer is that of the rice. In general, it means- Start with a layer of rice and end with it as well. Mix the dry food colour in little milk and pour on top.
Also add a generous dollop of pure desi ghee on top. Garnish with some fried onions and chopped coriander plus mint leaves.
Serve hot with boorani raita or onion mint cucumber raita or any other raita of your choice as well as Mirchi ka Saalan or Baghare Baingan.
A World famous biryani from the City of Nawabs and Lac Bangles. Popular for it's dum method of cooking, this scrumptious rice preparation is a symbolic representation of this beautiful City in general. Hyderabadi hospitality is a well known fact and the guests are being treated to a lavish spread of delicacies with this rice dish topping the list. If you ever happen to visit my City, You will know what iam referring to. Happy Cooking With Zeen!