Hyderabadi chicken biryani

Marinate thw chicken with yoghurt, salt, red chilly powder, (clove+elaichi+cinnamon) powder, tej patta and little oil (2 tsp) for atleast 4-5 hrs .

Now fry the sliced onions till brown in refined oil and keep aside.

Boil the basmati rice in water with rest of the whole garam masalas, salt till half done. Do not throw the starch hot water, will be used later.

Now layer the kadhai with marinated chicken, followed the the half cooked basmati rice, then sprinkle the browned onions, corriander and pudina leaves , boiled eggs, saffron in milk.

Add ghee/refined oil (2 tbsp) to about half cup of the hot starchy water and spribkle this all over the layered rice. Cover it and seal the lid of the kadhai with some dough. Cook on a low flame for 45-50 minutes.

Now let it rest for 10 minutes, open the lid and mix. Serve hot.