put mint leaves, coriander leaves, green chilies, coconut powder, blanched almonds in the blender.
make them into a paste adding a little water and keep aside.
Marinating Chicken
take a wide vessel.
add yogurt, garam masala, salt as required, turmeric powder, whole garam masala spices, ginger garlic paste, lemon juice, hara masala paste, oil and mix well.
add the chicken joint and coat them well with the mixture.
soak the marinade for 1 hour.
Soaking rice.
take 600 grams of Basmati rice and soak in water for 1 hour.
rinse for 2-3 times before boiling.
Note
you need to cook the chicken and boil the rice simultaneously in different vessels.
it takes 15-20 minutes for the water to reach the boiling point.so cook the chicken marinade until the water starts to boil and then turn the heat to simmer.
Boiling rice
take 3 litres of water in a vessel, add whole garam masala spices.
add salt till the water tastes salty.
add 2 tbsp of oil so the rice comes out flaky and non-sticky.
when the water starts to boil, add soaked basmati rice.
water stops to boil after adding the rice. so bring the rice to boil again.
cook the rice for just 3 minutes from the boiling point and turn off the heat.
strain out the water from rice and keep aside.
Cooking the chicken marinade
sprinkle 1 tsp of garam masala over the marinade.
pour 4 tbsp of oil and keep the vessel on medium-high heat.
cover it with a lid and place a heavy weight on it.
cook for 15 minutes and then turn to simmer until the rice is done. flip the pieces in between.
Cooking Dum Biryani
spread the half cooked rice over the half-cooked chicken marinade.
add fried onions, chopped coriander, mint leaves and kewra water.
cook on low heat for 15-20 minutes with a heavy weight placed over it.
turn off the heat and leave it for 15 minutes.
Serving
take the biryani to a serving plate, put one boiled egg, add some fried onions.