Chicken Dum Biriyani

      Preparation time: 30 mins
      Cooking time:  45 mins













Ingredients Required:

Long grained Basmati rice: 1 1/2 cups
chicken: 500 gms
onion,thinly sliced: 4 nos medium sized
chilly powder: 1 tsp
haldi- 1/2 tsp
ginger garlic paste: 2 tbsp
chicken masala: 2 tsp
yogurt: 3/4 cup
saffron: a pinch
garam masala powder: 1 tsp
cardamom: 2 nos
cinnamom: 1" piece
cloves: 2 nos
black pepper: 5 to 6 nos
bay leaf: 2 nos
ghee : 2 tbsp
oil: 3 tbsp and for frying
milk: 1/4 cup
salt: to taste
corriander leaves, chopped: 2 tbsp
mint leaves, chopped: 2 tbsp
Dough to seal the container
Boiled eggs: 2 nos


PROCEDURE:-

1. soak the rice in water for 15 to 20 mins. Then boil sufficient water for the rice to be cooked. take a muslin cloth
   and tie it keeping the cardamom, cinnamon, cloves, black pepper, bay leaves in it and put it inside the water.
   Now put the soaked rice and salt and cook till the rice gets half boiled.Drain it and keep it aside.
2. soak the saffron in the milk and keep aside
3.In a pan take oil and heat it. when the oil gets hot fry the onions(about 3 onions) till deep brown and drain it in a kitchen pepper.
4. Heat another pan. add 3 tbsp oil. when the oil gets heated up add the left out onion and saute till the onion gets golden brown.
5. Add the ginger garlic paste and saute till the onion leaves the masala. Then add haldi powder, red chilly powder and saute the masala.
   Add some water to the masala in between to avoid burning.
6. When oil leaves the masala add the chicken, salt and garam masala powder and cook till the chicken is done addig very little water to it to avoid burning.
7. in a bowl take the curd, 1 tbsp of ghee, corriander leaves, mint leaves ,salt and garam masala powder. mix it and keep aside.
8. take a shallow pot and greese inside with butter. Add a layer of rice into it.then add a layer of cooked chicken.
9. Again add a layer of rice, then the fried onions, then again rice, then the saffron mixed milk, then rice, then curd nix and so on.
10. keep the pot over a tawa on very low heat and seal the pot with dough.
11. let the rice get cooked for 15 to 20 mins on very low flame.
12. then serve hot garnishing it with boiled eggs.