Chicken Dum Biryani recipe

To prepare the chicken curry, heat oil and ghee in a cooker and add all the whole spices from black cumin to ginger garlic paste listed under 'for chicken curry'. Fry until the onions turn brown.

Add cleaned chicken pieces along with yogurt and fry for a few minutes.

Next, add turmeric powder, chilli powder, coriander powder, garam masala and fry for a few more minutes.

Add salt, chopped mint leaves, chopped coriander leaves, water and mix thoroughly.

Close the cooker and pressure cook for 4-5 whistles. Open once the pressure has settled.

To cook the rice, soak the basmati rice for 30 minutes.

Take 4 cups of water in a pot and add all the ingredients listed under 'for cooking rice' except the rice.

When it starts boiling, add the drained rice. Cook for 7-8 minutes or until it breaks easily.

Strain the rice and remove the whole spices from it.

For layering, open the cooker. If the curry is watery, cook again until it thickens.

Place the cooked rice on top and press gently.

Further layer with chopped mint, chopped coriander leaves, saffron milk, lemon juice, and ghee.

Cover with a foil sheet and place a lid on top followed by a heavy weight on the lid.

Keep the cooker over an iron tawa and reduce the flame to low. Let it cook for 10 minutes.

Turn off the heat and open after 10 minutes. Serve hot with raita.