Easy recipe for making Marriage-Style Chicken Dum Biryani at Home:

Ingredients:
Rice – 2 kg
Chicken – 2 kg (or a whole chicken with slits on the sides)
Oil – 400 ml
Cinnamon sticks – 8
Cardamom – 12
Cloves – 14
Ginger-garlic paste – 300 g
Onion – 1.4 kg, sliced lengthwise
Tomato – 1 kg, sliced lengthwise
Curd – 300 ml
Lemon – 2
Coriander leaves – 2 handfuls
Mint leaves – 1.5 handfuls
Green chillies – 14
Red chilli powder – 4 tsp (adjust to taste)
Turmeric powder – 1/4 tsp
Salt – to taste

Instructions:
1. Heat oil in a large biryani vessel, add whole garam masala and onions, and fry until light golden. Stir in ginger-garlic paste, green chilies, red chili powder, turmeric, coriander, mint leaves, curd, and lemon juice. Sauté for 30 seconds, then add tomatoes and salt, cooking until tomatoes soften into the masala.
2. Pour in 4 cups of water, bring to a boil, add chicken, cover, and cook on low heat. After 5 minutes, stir gently, cover again, and cook until 80% of the water evaporates.
3. Soak the rice in water for 1 hour. In a large pot, bring 4 liters of water to a boil, then add the soaked (drained) rice and salt. Cook until 90% done, then strain and reserve the rice water.
4. Gently mix the cooked rice into the chicken masala (removing the whole chicken if needed, mixing the rice, and then placing the chicken back).
5. Place a tawa on the stove, set the biryani vessel on it, and place the reserved rice water in a dish on top of the lid. Turn the flame to high for 2 minutes until steam rises, then lower the heat completely and dum for 20 minutes. Turn off the stove, wait 20 minutes, and then open to serve.

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