Hyderabadi Murgh Dum Biryani

1: Soak rice in water for half an hour.

2: Clean and wash Chicken pieces.

3: Marinate chicken pieces in yogurt and spices mentioned under marination for atleast 2 hours.

4. Deep fry onion slices.

5: Soak saffron in warm milk and keep it aside.

6: Heat oil in a thick bottomed vessel.

7 : Add 1 Bay leaf , 1 cinnamon stick 1 tsp Jeera/cumin seeds

8: When it crackles, add onion slices and cook them till they are golden brown in color.

9:Now add chicken pieces and saute till half cooked.

10. Boil rice in salted water along with cinnamon stick, cloves and cardamom.

11.Remove from flame and strain when they are 3/4 done. Fluff them a little.

12: In a thick bottomed vessel, spread a layer of chicken with its gravy, then a layer of rice.Sprinkle rose water, saffron milk, 1 / 2 of fried onions, Mint and coriander.

13: Again repeat with rest of the rice and chicken.

14: Cover it tightly with the lid and seal it with wheat dough.

15: Place it on hot tawa/griddle and cook on slow flame/dum for 15 minutes.

16: Let it be there for 10 minutes and then remove the lid.

17: Serve with gravy and onion rings.