Murg Dum Biryani

Mix all the above ingredients and marinade the chicken well in this. Keep overnight in fridge to get maximum flavour. In a big wok put the chicken with all the masala in it and add salt to it. Cover it with a lid and cook on slow till its 80% cooked. Switch off the flame and add chopped coriander to it.

For flavouring : Soak 2 tsp of kesar in 1 tsp hot milk and keep aside. Crush 12-15 mint leaves, add 2 tbsp of ghee to it and salt as per taste. Mix well.

Rice: Take 2 1/2 cup of long grained rice. Wash and soak the rice for 15 minutes. In a wok add bay leaves, cloves, black peppercorns. Dry roast them for a couple of minutes, now add 5 cups of water to it. Once it comes to boil add rice to it. Strain the rice once 70% cooked.

Now in a serving pot set the 1st layer of chicken - pouring almost half of it. Now put second layer of rice above it. Sprinkle some of the mint - ghee mixture on this: spreading it well.

Now set the rest of the chicken as the 3rd layer above the rice. And lastly the 4th layer of the remaining rice. Spread the rest of the mint - ghee mixture and some kesar over this. Garnish with brista, chopped coriander, kesar and roasted cashews.

Bake it in the oven for 20-25 minutes or till cooked at 180 C. Serve hot. Happy Cooking!