Hydrabadi Dum Biriyani

Ingredients
Chicken breast pieces (you can use leg pieces also)
2 cups basmati rice
2 small onions thinly sliced (fried)
Whole garam masala (cardamoms,pepper, cinnamon,cloves,star anise, cumin seeds)
2 cups thick curd
2 tsp chicken biriyani masala
1/4tsp Turmeric powder
2tsp Ginger garlic paste
A bunch coriander & mint leaves
ghee as required
Saffron strands dissolved in warm milk
Boiled egg & fried onions for garnishing
Method
Marinate the meat with curd, turmeric powder, biriyani masala, ginger garlic paste & salt.(I kept it overnight)

Heat ghee in a thick bottom pan add chicken and fry and cook meat until tender.After the meat is cooked set it aside

Add ghee, saute whole garam masala and cook rice until 90% done, add salt and little saffrom milk for colour
Remove from the flame when rice gets cooked and no moisture is left.
In a thick bottom vessel add the first layer of rice,add half of the mint leaves, coriander and fried onions, add ghee & saffron milk over it, again cover the layer of rice with the meat. over it the layer of remaining rice.Garnish with mint leaves, fried onions and coriander & saffron milk.

Cover the dish with foil& cover with heavy lid & cook on dum for 30-40 mins on medium heat. Serve with boiled egg & raita

Note: replace chicken with mutton for mutton biriyani