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Basmati Rice - 1 Cup (soak the rice in 1 and 1/2 cup water for 15-20 minutes)
Chicken - 1 pound (Chicken legs / Chicken breasts would be good)
Peanut Oil (Kadalennai) - 10 spoons
Onion (Vengayam) - 1
Ginger & Garlic Paste (Inji Poondu Vizhudhu) - 3 teaspoons
Coriander leaves
Mint leaves - 5/6
Salt
Red Food Color - A pinch
Curd - 3/4 cup
Green Chillies - 5
Chili Powder - 1 teaspoon
Turmeric Powder - A pinch
Salt

Seasoning:
Bay leaf (Biriyani Leaf, Brinji Leaf) - 2
Cumin Seeds (Seeragam, Jeera) - 2 teaspoons
Cardamom - 2
Cinnamon (Pattai) - 2 inches
Cloves (Krambu, Lavanga, Graambu) - 6



Preparing Marination:
1. Add chicken, curd, coriander leaves, mint leaves, salt, chili powder, turmeric powder, color powder, green chillies, half of the oil and salt. Mix and marinate for at least an hour.

Preparing Rice:
1. Add 3-4 cups of water in a flat-bottomed vessel and heat. Once the water starts boiling, add salt (50% of total salt) and the soaked rice. Cook the rice until it is 50% done (check by smashing the rice, it shouldn't smash fully).
2. Drain the water from the rice.

Preparing Gravy:
1. In a flat-bottomed vessel, heat oil and add the seasoning items.
2. Add chopped onion and fry until brown.
3. Add ginger-garlic paste and fry for a few seconds.
4. Add the marinated chicken and allow it to cook for a few minutes or until the chicken is done.

Preparing Dhum/Dum:
1. Spray oil on a flat-bottomed vessel to prevent sticking.
2. Add a layer of chicken gravy followed by a layer of rice (in that order). Repeat this process.
3. Close the lid tightly and allow the chicken & rice to be on dhum for 30-35 minutes, on a low flame.
Done!

Serve with Raita / Kara Muttai / Chicken Gravy / Chicken Kurma