Hydrabadi Dum Biryani

Here is Something Which I like most

Note: All ingredient quantities are ap prox.
Ingredients
For the Rice
2 cups of basmati rice
3.5 cup water
2-3 tsp. Ghee
3 cardamom
3 cloves
1’’ cinnamon
1 bay leaf
1 tsp shahjeera

For the Chicken:
500g chicken
3 Onion – finely sliced
2 Tomatoes – finely chopped
1/2 bunch coriander (clinatro) leaves –finely chopped
1/2 bunch mint leaves – finely chopped

Whole garam masala for the chicken:
3 cloves1’’ cinnamon3 cardamom
To be ground to a paste --- (1):
12 red chillies2 tsp. Fennel (saunf)2 tbsp. Coriander seeds2 tsp. Khus-khus1 pod garlic2’’ ginger

To be ground to a paste --- (2)
1/2 cup coconut1/2 cup curds3 tsp chopped cashew nut3 tsp raisinsA pinch of saffron

Method for Rice
Heat ghee, add bay leaf, followed by the whole garam masala.
Fry it. Add rice and stir it for a minute.
Add water and salt to taste.
Cook the rice till done.
Method for Chicken:
Heat oil, add whole garam masala. Fry it.
Add the sliced onion and fry till dark brown.
Add the ground paste (1) and fry for 2-3 min.
Add tomatoes and fry till oil separates.
Add chicken mix well. Add coriander and mint leaves.
Add salt and cook till done.
Add the ground paste (2) and cook for 2 minutes.
Divide the cooked rice into 3 parts and chicken into 2 parts.
Arrange in layers i.e. put rice at the bottom then a layer of chicken and so on.
Dissolve saffron in 1/4 cup milk. Pour over arranged biryani.
Garnish with raisins, cashew nuts.
Put a lid and pack it with aluminum foil.
Keep over low flame for 15-20 min before serving.