Finally end up with rice on top, sprinkle mint, ginger julienne and saffron on top.as shown in the picture.
Cover and seal with roti dough all around the lid (in the picture) or use aluminium foil.
Cook on indirect flame for 12 to 15 minutes (shown in the picture, with a tawa underneath) or in a pre-heated oven for 10 to 12 minutes.
:-You will notice the steam escaping from the vessel through the sealed lid and the room is filled with irresistible aroma.
Switch off the flame and let the vessel sit for sometime about ten minutes for the flavours to merge.
:- Serve biriyani from the same vessel accompanied by raita, pickle and pappads.
***Note : No artificial colours are used in this recipe. Infact the chilly paste gives the brilliant colour to this biriyani as seen in picture.