1- Take rice in a vessel, add salt, bay leaves, five green cardamoms, seven to eight black peppercorns, 2-3 cinnamon stick, Black Cardamoms and allow it to cook. When rice is half cooked, strain it and keep aside.

2- Heat sufficient oil in a kadai and deep-fry the onion slices till golden. Drain and place on an absorbent paper. Then grind Shahi Jeera, remaining cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and keep aside.

3- Take Chicken pieces in a bowl. Add ginger garlic paste, Turmeric Powder, Spice powder, red chilli powder, 3/4th part of fried onions crushed, yogurt, coriander leaves, half of the mint leaves and add 7-8 tsp of oil from kadhai and mix all these properly. Let it marinate for about one hour

4- Heat the ghee in a thick-bottomed pan. Spread the Marinated Chicken. Add rice, Pudina and onions layer by layer then Sprinkle saffron milk and cover the vessel with a lid (don&39t allow pressure to go out). Reduce flame and cook for 40 mins.

Now the Chicken Dum Biryani is ready. Serve with Raita.