This is not dumb, but Dum Biryani. This is how it's made in Hyderabad. A friend made it in Indore this time though, and these are pics describing the process briefly.
The finished product is above. But let's begin at the beginning. First, make flavourful rice with spices added to water, which is boiled, and rice and salt added, and cooked about 80% in the open vessel so that the rice is non-sticky -drain extra water (left, below). Fry onions till brown, and keep aside (right).
Cook chicken (again, slightly less than fully cooked) after marinating it in dahi (curd) and spices. It should have some gravy, similar to a chicken curry. Have some ghee handy.
After these are all ready, comes the interesting part. Put a layer of rice, followed by chicken and fried onion, and some ghee, chicken again, and all the rest, until you come to the top of the vessel. Sprinkle some garam masala and some saffron mixed with milk, and seal the vessel-use a clean wet cloth, or some wet flour as the seal. Let it simmer after putting it on a hot tava, for about 30 minutes. Enjoy with raita and mirchi ka saalan, a spicy green chilli curry.
One of the secret ingredients is Shahjira!
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