Hyderabad Chicken Biryani

Ingredients:
chicken - 500 gms ,basmati rice - 800 gms, curd - 1/2 cup, shahzeera - 1 tsp,coriander & mint leaves - 1 bunch,green chillies - 5,salt to taste,chilli powder - 1 tsp,turmeric powder - 1 tsp,ginger garlic paste - 1/2 cup,whole garam masala,garam masala powder - 1 tsp,onions - 2 (bigger ones),saffron (optional) - few strands,milk - 1/4 cup,oil - 100 ml


Method:
Soak the rice in water and keep it aside.
Wash the chicken thoroughly.
Add salt, chilli powder, garam masala powder, ginger garlic paste, turmeric powder and curds.
Make a paste of coriander leaves, mint leaves and green chillies and add it to the marinade.
Heat oil in a kadhai and add finely sliced onions and fry till golden brown and crispy. Add the onions with the oil to the chicken mixture and let it marinade for 1 hour.
In a vessel, take the soaked rice and add a pinch of turmeric, whole garam masala and required amount of water to cook.
Let it cook till the rice is half done and then strain the water and remove the rice.
In the same vessel, add a layer of marinated chicken and then on top of it add a layer of rice. Then add the remaining chicken and the remaining rice on the top.
Mix saffron in milk for a minute and pour it over the rice. Cover it with a lid and let it cook for 20 minutes till steam comes out.
Garnish with boiled egg and serve hot with Raita and Mirchi ka salan.