Peal the onion, Cut into thin slices.

Separate mint leaves from stem, clean them and keep aside.

Chicken Marinating
Take washed chicken in a bowl.
Add 2 small bowl of curd.
Add 2 table spoon of ginger garlic paste.
Add some mint leaves, keep rest for later use.
Add 1 table spoon of salt.
Add 2 table spoon of Biriyani Masala.
Add 1 table spoon of oil to lock the moisture
of chicken.
Mix them properly and allow to marinate
for minimum 1 hr.

Fry onion till they are golden brown and crispy in Texture.

In a biriyani handi or pressure cooker add 5 to 6 spoon of oil, Add this marinated chicken. Cook on medium flame for 15 to 20 mins. While cooking cover the lid and cook.

During chicken preparation time, also cook the rice in a different pan.

Take water in a big vessel and allow to boil. Add all dry masala to boiled water. Add ½ table spoon of salt and 1 table spoon of
oil. Oil helps keep rice separated.

Add rice and cook for 10 mins. In between stir the rice. After 10 mins check the rice is 60% cooked. Remove the water from rice
and keep rice aside.

Adding Rice to chicken :
After chicken is cooked for 20 mins, Add some fresh mint leaves, some fried onions, Some Kaju/Cashew and Kismis/Dry grapes.Add full rice and make a layer. Add some mint leaves and fried onions again. Add some desi ghee on Top.

Cook for another 10 mins in medium flame with covered lid. If you are making in pressure cooker remove the whistle.

Enjoy : Remove biriyani on a plate without mixing,
decorate with boiled eggs and enjoy….