Take 1 kg chicken and cut into large chunks. Make cuts in the leg pieces as shown in the figure. Wash them and keep them aside to dry.

When the onions start changing color to golden brown, turn the flame of the gas stove off and remove the fried onions, draining the oil nicely. Leave the oil in the kadai. (Pro tip: Turning the flame off is recommended or else it will over-fry the onions to render a bitter taste).

Put the fried onions on a piece of tissue paper and spread them while hot. Your beresta is ready. Keep them aside.

Now, to make a spice mix, take 6 pods of green cardamom, 1 piece of cinnamon (1-inch stick), ½ piece of nutmeg, 2 pieces of mace, 5 pieces of cloves, and 1 tsp of caraway seeds in a mixer grinder.

Grind them to a fine powder.

Now, to marinate the chicken, transfer them to a deep-bottom vessel, put 250 grams of curd (dahi), 2 fistfuls of fried onions, 3 tbsp of ginger garlic paste, and 1 tbsp of green chili paste in it. Along with it, add the whole spices to it like 1 tsp of cumin seeds, 2 pieces of bay leaves (torn in large pieces), 4 pods of green cardamom, 1 piece of cinnamon (1-inch stick), and 5 pieces of cloves.

Follow it with powdered spices like 1 tsp black of peppercorns, 1 tsp of coriander seeds powder, 1 tsp of Kashmiri red chili powder, and 1 tsp of turmeric powder. Also, add the ground spice mix, 1.5 tsp of salt, 12 pieces mint leaves, a handful of chopped coriander leaves, 2 tbsp clarified butter (ghee), ¼ cup of cooking oil left after frying the onions, and squeeze 4 tsp of lemon juice.

Mix everything nicely. Cover the vessel and keep it aside for about 2 hours, at least, for getting marinated perfectly. (Pro tip: If you marinate the chicken overnight, it will be softer and juicier.

In the meantime, make the rice. Take another vessel and heat 5 liters of water. To add flavor to the water, put 4 pods of green cardamom, 1 piece of cinnamon (1-inch stick), ½ tsp of black pepper powder, 5 pieces of cloves, coriander leaves (a few whole stems), mint leaves (a few), 3 pieces of green chilies (slit), 2 tsp of lemon juice (half a lemon), 1 tsp of clarified butter (ghee), and 2 tbsp salt. (Pro tip: Do not worry about the salt. Adding enough salt is crucial for the perfect taste of the biryani.

Let the water boil on a high flame for about 3 to 4 minutes. Now, remove the whole spices and other ingredients from the boiling water using a strainer.

Now, add the pre-soaked basmati rice to the hot water.

Let it cook on a high flame and come to a boil. When it does, check the doneness. (Pro tip: The rice at this stage should be about 80% cooked. While checking, ensure the rice grain breaks and cannot be mashed).

By that time, in a small bowl take ½ cup of lukewarm milk, a few strands of saffron, and ¼ tsp yellow food color to make a mixture.

Now, transfer the entire rice to create a layer on top of the marinated chicken in the other vessel.

Spread the rice evenly and put 2 tbsp of clarified butter (ghee) on top. (Pro tip: Adding ghee on top of the rice will prevent it from becoming too dry or sticky).

Finally, add the saffron mixture, the remaining fried onions, a few chopped coriander leaves and mint leaves on the top.

Cover and cook the biryani at lowest possible flame for about 50 to 55 minutes. When it is done, mix the rice and chicken very carefully from the sides as shown in the image. You can keep some rice white. (Pro tip: If the bottom of the vessel is too thin, keep a tawa on the gas oven first and then place the vessel. This will prevent the bottom layer of chicken from burning and spoiling the taste of the biryani.

Transfer it to a serving tray. Additionally, you may garnish it with a few fried onions and very finely chopped coriander leaves and enjoy your delicious, homemade, spicy and tasty Hyderabadi style chicken dum biryani with curd raita, salad, boondi raita, salad, or green chutney.