Step-1In a marination bowl mix together yoghurt , dry spices except 1/2 tsp meat masala , 1/2 of chopped mint corriander , fine chopped onions , lemon juice , GG paste , salt , 5g ghee , chicken. Mix till everything binds together well.
Step-2In the pan that you want to cook dum biryani. Coat the bottom with 5 gm ghee and layer evenly with the chicken marinade prepared in the first step. Close lid and set aside for 30 mins.
Step-3In the mean time in a pan take 250 ml water and bring to a boil. Add whole spice into in along with the salt. Set on highest flame add in washed rice and boil for 5-6 mins on highest flame. ( rice gets cooked 70 % ) set aside 4 tsp of remaining water and drain the rest.
Step-4Now pour the water saved in the previous step over the chicken marinade layer. Next add in the partially cooked rice and spread evenly. Top with saffron water , leftover chopped mint , corriander, 10 gm ghee and 1/2 tsp of meat masala powder. Close with a tight lid.
Step-5Now place a tawa or a pan on high flame. On this place the dum bowl with layers and cook on high for 5 mins then lower the flame and cook further for 25 mins. Total cook time comes down to 30 mins (5+25 ).
Step-6Once the time is over switch off the falme and let it cool for 5-10 mins. Do not open the lid immediately. Serve hot and enjoy.