First marinate the chicken with yogurt, coriander powder, cumin powder,garam masala powder,red chilli powder,green chillies,salt, chopped mint leaves, chopped coriandar leaves & oil & keep it marinated for at least 1-2 hours.
Then in a pan add adequate amount of refined oil & fry the sliced onions untill golden brown & crisp.Keep aside.
Now cook the meat with some fried onion it it.
Now make biryani masala by adding bay leaf, coriandar seeds, peppercorns,mace, nutmeg,caraway seeds,clove, cinnamon,green cardamoms,black cardamom. First roast them a bit then make a powder out of it.
Add biryani powder to the prepare meat & mix & transfer it in a heavy bottom vessel.
Then cook the rice 80% by adding some salt, clove,mace,green cardamoms, carraway seeds in it. Strain the water completely & pick the used whole spices from rice & throw them up.
Now in that deep vessel where the meat already in there add a layer of rice on the top of the meat and sprinkle chopped corriandar,mint over it then add ghee,saffron soaked in milk,fried onions & finally few drops of kewra esense.
Now cover the vessel with lid and seal the lead with atta dough or aluminum foil paper. Keep a heavy weight over the lid & cook it on a high heat for first 5 minutes then cook it for another 25 minutes on a medium low heat.
After 40-45 minutes open the lid and mix everything together and serve biryani hot with boiled egg & raita.
