For preparing Hyderabadi Chicken Biryani, first cut chicken into 6-8 big pieces.

Heat 1/2 cup of oil in a kadai.

Fry sliced onions to brown in color. Keep aside.

Clean and soak rice in water for 1 hr.

Soak saffron in luke warm milk.

Knead dough with enough water. Keep aside in a closed container.

Thaw the chicken for 10 mins.

Heat 2 tbsp of oil in a kadai.

Add the marinated chicken and shallow fry for 2 mins.

Add hot water and cook till half done and the gravy is thick.

Measure the quantity of gravy which should be approx 3 cups.

Check for any seasonings.

Heat 2 tbsp of oil in rice container.

Fry green chillies for 2 seconds followed by whole garam masala and shahjeera and saute for 2 seconds.

:- At no stage masala should burn.

Add soaked basmati rice and saute for 1 min.

:- Be careful not to break the rice grains.

Add hot water and salt and cook rice till half done.

Drain the rice in a colander.

Separate the gravy and half cooked chicken.

Measure the quantity of gravy which should be approx 3 cups.

:- If the quantity of gravy is less, add required amount of water.

Take a flat thick bottomed vessel and heat clarified butter.

Reduce flame to the very minimum.

Spread a layer of chicken pieces and a laddle of gravy.

On top, spread few mint and cilantro leaves (1/2 tbsp).

On top of that, spread rice.

On top of this, a ladle of gravy goes.

Do till all the parboiled rice and chicken is over.

:- The top layer should not have any chicken pieces.

Spread mint and cilantro leaves and pour on top of this saffron soaked milk in a circle.

Lengthen the dough to the size of mouth of the vessel.

Place very firmly on the vessel.

Place the lid very firmly on the dough as to no steam escapes.

Cook on very low flame till steam starts to comes out (20-30 mins).

Take off from stove.

:- Do not open till next 1/2 hour.

Cut 2 boiled eggs into half and place them on top of biryani.