Soak the cashew nuts in water for 10 minutes. Keep all green masala ingredients ready. Then add ingredients in mixer grinder.

Make a smooth paste. Then take wide vessel and remove that paste in it and add curd.

Then add all masala like chilli powder, turmeric powder, cumy and coriander powder, Biryani masala and salt in it. Mix everything very well and marinate chicken for 1 hour.

Sliced the onion. Heat the oil for deep frying onion. When oil is hot add sliced onions.

Fry onions till it turns in to brown colour in medium flame. When it is ready remove and then add cashew nuts in oil.when it becomes light brown. Remove and keep aside.

Boil the egg and keep aside. Wash the rice and soak it for 15 to 30 minutes.

Take vessel and keep water for boiling. Then add 3 bay leaves and 3 cinnamon stick. When water is boiling add soaked rice in it. When rice is 3/4 cooked. Remove and strain in rice strainer.

Heat the few saffron in low flame. When it becomes hot. Just crush it to powder.

Then add little milk in it. Heat oil in kadai. When it is hot add 2 bay leaves and 3 cinnamon stick.

Add sliced onions and fry till it becomes brown. Then add marinate chicken.

Mix it and cook in medium flame adding little water. When chicken cook then off the flame. Now for dum take a big vessel or handi. First add chicken pieces and few gravy. Don't add more gravy.

Then add fried onions and cashew nuts. After that add chopped coriander leaves and mint leaves. Above that add rice layer and food colour.

You can make two layer. So repeat the same procedure.

Then at last garnish Biryani rice by adding food color water and saffron milk.place the boiled egg above it.

Above egg add fried onions, fried Cashew nuts, chopped coriander leaves, chopped mint leaves and 1 tbsp Ghee.

Cover the vessel in aluminium foil and keep lid above it. Place Biryani vessel above tawa and cook for 15 minutes in low flame. The extra gravy you can serve with Biryani.