First thing first let's marinate the chicken with all the above-mentioned ingredients in the ingredient section of marination. You can always adjust salt and chillies according to your taste. Clean, wash and pat dry the chicken to take out excess water. Clean and wash the coriander leaves and mint leaves. Drain out the water and chop them. In a big vessel add chicken and all the ingredients and rub well to each and every chicken pieces including the bones. Make sure to coat it well.

Thinly slice the onions and fry them until golden brown and add to the chicken. Use the same oil to add in the chicken in which you make the birista it will give more taste to the chicken. Once mixed well cover it and marinate it for almost 3 hours or if have time in hand marinate it overnight. I will take 1 kg rice for 1 kg chicken you can take less rice also. Wash and soak the long grain basmati rice for 20-30 minutes. In a big vessel add 2 litres of water and on the gas stove.

Then add all the ingredients of boiling rice mentioned above in the ingredient section and allow the water to boil. Once it starts to boil completely then add the soaked rice to it. Drain the water of rice then add to the masala mix water. Allow it to cook on high flame for 4-5 minutes or until the rice is half done. Don't over cook it just cook it 50% and immediately take the rice out in a big dish. Make sure there is no water left in the rice. Now soak the saffron in the hot milk for 10 mins

Then add half of the cooked rice over the marinated chicken and sprinkle some garam masala powder on it followed by some birista and mint and coriander leaves. Then add the other half of the rice flatten it then add all the saffron milk to it. Now add the food colour to it. Then sprinkle the remaining garam masala powder on top of it followed by mint and coriander leaves and 4 tbsp desi ghee or clarified butter. Then cover it with aluminum foil or paste dough on the edges to seal it.

Just make sure steam doesn't came out from the vessel. Now cook it for 10 minutes on high flame then simmer it to the lowest and cook for 25-30 minutes. Now off the flame and leave it as it is for 10-15 then remove the aluminum foil and gently mix it from bottom to top and your authentic hyderabadi chicken dum biryani is ready. Serve it with any type of raita, chutney and salad and enjoy it with your loved one.
Happy Cooking 😊