Hyderabadi Chicken Dum Biryani

Heat 1/3 cup of Oil in a pan and add a finely sliced large Onion. Saute till the onion is brown and drain them to a plate.

In a large cooking pot, add washed, drained 1/2 kg Chicken, a tsp of Shahi Jeera, a Bay Leaf, 2 Cardamoms, 4 Cloves, a tbsp of Ginger Garlic Paste, 1/3 cup of Fried Onions, 2 tbsp of chopped Coriander Leaves, 2 tbsp of chopped Mint Leaves, 2 tsp of Ghee, Juice of a Lemon, a tbsp of chopped Green Chilli, a tsp of Cumin Powder, a tsp of Coriander, 1/2 tsp Garam Masala, a pinch of Turmeric Powder, Salt as needed, oil from fried onion and a cup of Yogurt. Massage each chicken piece with the masalas to coat well for 20 minutes. Marinate for 4 hours in the refrigerator.

Bring 2 liters of Water to boil in a large cooking pot. Add a tsp of Shahi Jeera, a Bay Leaf, a Cinnamon Stick, 3 Cardamoms, 4 Cloves, a tbsp of Ginger Garlic Paste, 2 tbsp of Salt. When the water comes to a boil, add 1 1/2 cups of Basmati Rice and let cook until the rice is 70% cooked. 

To the marinated chicken pot, add the drained Rice over the chicken. Layer with chopped Mint and Coriander Leaves, a pinch of Garam Masala, 3 tbsp of Saffron infused Milk, Ghee and fried Onions. Cover with tissues and a lid. Cook on medium heat for 10 minutes and another 8 minutes on low heat. Remove from heat and let it rest for 20 minutes. 

Serve warm with raita.