For chicken marination - Wash the chicken pieces well with water and strain the water completely.Add ginger garlic paste,red chilli powder, green chilli paste,salt and chicken biryani masala and mix well.
Add finely chopped onions and tomatoes.
Add beaten yogurt and lemon juice and mix well.
Add 1 tsp Pure Ghee over it and mix well. Keep it aside for 1 hour
For Steam Rice - Wash basmati rice and soak it for about 1 hour.
Take a cooking pot, add 4 cups water, add salt as per taste, bay leaf, cinnamon stick, cloves, black peppercorns, cardamom. Bring the water to a boil.
When the water starts boiling, add the soaked rice into it.
Cook the rice for about 10 minutes until it is three fourth done.
Strain the water completely and keep the half done rice aside.
For cooking chicken - Take a pressure cooker, add the marinated chicken. Cover the cooker with lid and Saute this well on medium flame for about 30 minutes.
Procedure To Give The Dum:
In a cooking pot, add pure ghee and spread it all over the base. Add a layer of rice evenly and add the cooked chicken evenly.
Then add mint leaves,fried onions, coriander leaves.Make small holes in all 4 corners using back side of spoon and randomly add 1 tbsp saffron flavoured milk. To give partial Orange color to biryani.
Repeat the layers twice.
Lastly layer the biryani with fried onions, finely chopped coriander and mint leaves
Add saffron flavored milk(2 saffron strands added into the 1/4th cup of milk to get orange red color).
Add pure ghee into it.
Place a small steel bowl in middle of this biryani with a burnt coal and add 1 tsp pure ghee on this. Immediately cover it with lid to give it smoky flavor to biryani.
Now with prepared wheat dough, seal the lid with cooking pot tightly.
Switch on the flame, put the cooking pot onto the flame.
Dum the biryani on low flame for about 20 to 25 minutes and serve hot.
