This is a variety of Dum Biryani which means there is a process of smoking done in the last step to infuse aromatic flavour to the entire dish.
I learnt this dish in a cooking class.
In a bowl:
Fried onions - 6 (refer step 12)
chopped tomatoes - 3
Biryani masala powder (or garam masala powder) - 1 tbsp
Ginger garlic paste -2 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Curds(yogurt) - 1 cup
Green chilli paste - 3 tbsp
Ghee (clarified butter) - 5 tbsp
Cloves - 2-3
Lemon juice - of 2 lemons
Black Peppercorns - 4-6
Salt - to taste
Bay leaves - 2
Coriander leaves, finely chopped - a small bunch
Mint leaves, finely chopped - a small bunch
Nutmeg powder - 1 tsp
Black cardamoms - 2-3
Green cardamoms - 4
Next we are going to boil the rice.
Take 10 cups of water in a large vessel and bring it to a boil.
Once the water comes to a boil, add:
1 bay leaf
2 green cardamoms
2 black cardamoms
Juice from half a lemon
A fistful of rock salt (or table salt)
1/2 a cup of ghee(clarified butter)
and finally the rice.
The Dum or Smoking step:
Keep an oven proof glass bowl inside the vessel on top of the rice with a few pieces of charcoal in it.
Sprinkle 1-2 drops of biryani essence or a large pinch of nutmeg powder (or both) over the white hot charcoal.
It will start smoking. Cover it with a lid immediately so that no smoke escapes.
Place a heavy weight or a cloth if you see any smoke escape.
Turn on the heat and cook on low for 15- 20 min with the lid on.