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For marination:
Take 500 gms of chicken and 1 cup of yoghurt, add salt and mix well
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Add ginger-garlic paste, green chilli paste, red chilli powder and mix it all well and leave it aside for 1 hour.
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For boiling rice:
Preheat water in a cauldron for boiling the daawat biryani basmati rice.
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Take the rice in a bowl and soak it in water for ½ hour.
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Add 1 bay leaf, black cardamom, and green cardamom to the water which is boiling for the rice, and add cinnamon and cloves to the boiling water.
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After that add soaked basmati rice to the boiling water in the cauldron and cover it with a lid and let it cook for some minutes on a high flame.
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For making the chicken curry:
Take a pot and add 2 tablespoons of oil to it and add some caraway seeds(shahi jeera) in it and saute it after that add chopped onions in it.
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Add 2 tablespoons of ginger garlic paste to the pot in which the onions were cooking and add the spices like coriander powder, and jeera powder and mix it well.
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Add the marinated chicken to the cauldron and cover it with a lid and let it cook for 10 minutes on medium flame.
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For the layering of biryani:
Strain out the water from the cooked rice and start layering the chicken dum biryani.
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Take a cauldron in which rice was boiled and apply one layer of cooked chicken in it and spread it all over after that add cooked rice and spread it all over the chicken.
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Add fried onions on top of the rice all over the pot and add chopped slices of ginger, mint leaves, saffron milk, and clarified butter in it and add garam masala for the spicy taste.
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Once the first layering of all the items is done then again repeat the same process of layering over it and at last add some garam masala and cover the lid.
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We can use kneaded dough applied all over the lid to give a perfect dum to the biryani and place the pot on top of a Tawa and let it cook for 10 minutes.
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Serve the piping hot chicken dum biryani and on a plate and garnish it nicely with coriander leaves.
