Chicken Dum Biryani in Mangalore style

Take a pan and heat oil/ghee. The fry the onions in this till they turn golden brown in colour.

In a another bowl, add the chicken, ginger-garlic paste, salt, 2 tbsp curd and mix it well. Keep it aside for 30 mins to marinate.

In a heavy bottom vessel, add oil to heat. Then add the whole spices and saute it for a second, now add half of the fried onions, grounded masala and fry it for 3 mins.

Next add the tomatoes and fry it for 5 mins, then add the grounded dry masala powder and saute for a second. Put in the chicken, curd, biriyani masala, salt, lemon juice and mix well. Sprinkle some water and cover the vessel. (Once the chicken is half done turn off the gas stove.)

Take another big utensil with sufficient water. Add in the whole spices and lemon juice with 1 tbsp of ghee. Then add the soaked basmati rice to the boiling water. Let it cook well, once it's half done, turn off the gas and drain the water.

Take the chicken vessel, remove half of the chicken from it. (if there is alot of gravy in the chicken, remove some gravy from it.)

Now spread half of the rice on the chicken. Then spread some chopped coriander and mint leaves. Add some browned onions, dry fruits, some saffron mixture ,rose water mixture. Pour some oil/ ghee on top.

Add remaining half of the chicken on this rice, now once again spread the remaining rice and repeat this procedure. Close the vessel tightly.

Take a spoon and makes some holes in the rice (insert them till below) and pour some ghee on it. Then spread some oil on the rice.

Place this vessel on the gas on a low flame for 30 mins. Note to let it rest for atleast 15 mins before serving it.