Chicken Dum Biryani

Ingredients:
2 Cups Basmati Rice
1 kg Chicken
4 cups water
Salt to taste

Marinate Ingredients:
1 cup hung curd
2 tsp lemon juice
2 tbsp ginger-garlic paste

4 green chili crushed
1/2 tsp white sesame seeds paste
2 tbsp cashew nuts paste
1/2 tsp Garam masala powder 
1/2 tsp red chili powder
1/2 tsp turmeric powder
2 tbsp fresh coriander finely chopped
1 tbsp mint leaves thinly chopped
Salt to taste

For Garam Masala

1 bay leaf
2 whole Kashmiri red chilies
1-1/2 inch cinnamon stick
2 star anise

2 green cardamoms 

2 cloves
3/4 tsp whole cumin seeds 

Other Ingredients :

1 big onion slices
1 small onion coarsely chopped
2 tsp fennel or saunf powder
1 tsp yellow chili powder
1/2 tsp cardamom powder
1/2 cup fresh cream
Few saffron strands
4 tbsp milk
1-1/2 tbsp rose water
Few ginger julienne
2 tbsp pure ghee

Method

1. Wash the rice  in normal water and soak for about 30 minutes.
2. Soak the saffron in milk and set aside.
3. Heat 2 cups of water in a  pan.
4. Add salt and rose water
5. When the water starts boiling then add rice into it.
6. Cook the rice over medium high heat for about 10-12 minutes.
7. When the rice are 3/4th done, then take out half of the cooked rice from the pan and remaining rice are to be set aside.
8. Mix all the marinade ingredients.
9. Cut the chicken into small size pieces and add into marinade mixture.
10. Coat the chicken pieces well into the mixture, cover and set aside for about 30-40 minutes.
11. heat a big non-stick pan and melt the ghee in it.
12. Add whole garam masala and saute for few seconds over moderate heat.
13. When the spices turns into little brown then add onions.
14. Cook the onion on a low flame and make sure that they should not change their color.
15. Put little bit of water to get a nice and glossy color of onions.
16. onions are well cooked, add marinated chicken along with its whole mixture.
17. add fennel and yellow chilli powder.
18. Add salt
19.  Add 1-1/2 cups of water and leave to cook for 6-8 minutes on medium heat.
20. Remove from the heat
21. Garnish with some chopped cilantro and set aside.

Now

1. Spread an even layer of the prepared chicken over the rice left in the pan and spread some saffron mixture.
2. Garnish the biryani with some brown onions.
3.  make the layer of remaining rice and chicken, top with the saffron mixture, chopped cilantro and ginger julienne.
4. Cover the pot with  aluminum foil.
5.  make a flour dough, stick on the lid and cover the pot.
6. Let it cook on low flame  for about 6-7 minutes.
7. Serve this delicious chicken dum biryani

Best Designer saree