Royal Hyderabadi Dum Biryani

Fry the sliced onions in oil over medium heat until deep golden brown and crispy, about 15 minutes. Remove to a paper towel-lined plate and set aside. Reserve the onion-flavored oil.

Marinate the chicken with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, half the fried onions (crushed), lemon juice, salt, and half the mint and cilantro. Rest for at least 30 minutes.

Bring a large pot of water to a rolling boil. Add salt, bay leaves, cardamom pods, cloves, and mace. Par-cook the soaked and drained rice until 70% done (the grain should still have a firm bite in the center), about 5-6 minutes. Drain and set aside.

Spread the marinated chicken in an even layer at the bottom of a heavy-bottomed pot or Dutch oven. Cook on medium heat for 8 minutes to partially cook the chicken.

Layer the par-cooked rice evenly over the chicken. Drizzle the saffron milk in lines across the rice, then dot with ghee.

Scatter the remaining fried onions, mint, and cilantro over the top. Sprinkle with rose water.

Seal the pot with aluminum foil, then press the lid down tightly. For a traditional seal, use the flour dough to create an airtight ring around the lid.

Cook on high heat for 3 minutes to build steam, then reduce to the lowest possible heat and cook for 35 minutes undisturbed.

Remove from heat and let rest for 5 minutes without opening. Break the seal, gently fold the layers from bottom to top, and serve immediately with raita.