Chicken Dum Briyani

 I like this biryani so much.i also cook this dish on my parties.This dish is so tasty and will be ready in 3 hours.
This is for 8 serving.


Ingredients:-

• Chicken 1 kg.
• Chopped onion 2 cup.
•  Rice 1 kg.
• Oil 1 cup.
• Yogurt 1 cup.
• Garlic paste 1 table spoon.
• Chopped green chili 2 table spoon.
• Ginger paste 1 table spoon.
• Salt 3 tea spoon.
• Red chili powder 1 table spoon.
• Turmeric powder 1/2 tea spoon.
• Coriander powder 1 table spoon.
• Luke warm milk 1/2 cup.
• Saffron 1 tea spoon.
• Fresh and chopped coriander leaves 1/2 bunch.
• Chopped mint leaves 1/4 bunch.
• Green chili 6.
• Lemon juice 2 table spoon.
• Small cardamom 8.
• Big cardamom 8.
• Cinnamon sticks small 6.
• Zeera 1 table spoon.
• Cloves 5.

How to cook:-

1. Take a bowl and marinate the chicken with yogurt,garlic and ginger paste,red chili powder,turmeric powder,coriander powder,coriander and mint leaves,1 tea spoon of salt.small and big half cardamoms,cinnamon sticks 3,zeera and lemon juice well and leave for 2 hours.
2.  Soak the rice.
3. Mix the saffron in luke warm water and set aside.
4. Cooked the marinate chicken until tender.
5. Heat the oil in a big pan and fry the onion for 5 minutes ad keep aside.
6. Boiled the rice with 3 tea spoon of salt,cinnamon sticks,bay leaves,and  cardamoms.
7. When rice boiled ,drain its water and set aside.
8. Heat 1/2 cup oil in a big pan  and spread the 1 third of boiled rice,then 1/2 of the cooked chicken,then sprinkle over the 1 table spoon of saffron and 1/3 of the fry onion.
9. Layer the remaining 1/2 of boiled rice,then remaining cooked chicken,then sprinkle the 1 table spoon of saffron and remaining fried onion.
10. Layer the remaining rice and sprinkle over the 1 table spoon saffron.
11. Cover the lid place with a heavy weight and seal the edges with wheat dough.
12. Cook on high heat for 3 minutes then put the pan on tawa and cook for 1 minute on high heat.then reduce the heat and cook the rice for  20-25 minutes on dum.
13. After 20 minutes remove the lid and stir the rice.

Serve hot with mint sauce:-