Biryani is by far the most loved and most popular delights not only in India but across the world. Having said that, every country, every region and every state has their own method of cooking this biryani and with different ingredients. Well, talking about the Indian varieties of biryanis, the Lucknowi or Awadhi Biryani is probably the most famous with mild spices and floral notes to it, the Hyderabadi Biryani is quite rich in piquant flavors, and then there are Kolkata Style Biryani and the Kerala Biryani, which again have distinct flavors and style of cooking.
With all that intro to the Biryani, let me come to what I have in store for you today - the very enticing Chicken Biryani cooked in typical Hyderabadi "Dum Pukht" style wherein a succulent jhol (curry) of chicken is layered with partially cooked long-grain aged basmati rice and cooked over low heat to perfection. A beautiful melange of flavors and spices, needless to say, makes it my most favorite and preferred Biryani over others anytime and everytime. If you too are a biryani lover, then do give this recipe a try and I promise you will come back to this over and again