Into a hard bottom cook pot, pour a little ghee, just to prevent the bottom from getting burnt
Then place the chicken on the bottom of the pan as a layer, if any marinade left, pour that also on top of the chicken
On top of the chicken, spread half of the cooked rice as a layer
Put 3- 4tbspons of fried onions and the leaves (mint and coriander) on top of the rice
Pour three table spoons of Saffron water on top of it and then a teaspoon of ghee
Spread the rest of the rice , then the leaves, the fried onions, the saffron milk and another teaspoon of ghee
So the chicken, cooked rice, fired onions, leaves , again cooked rice, fried onions, and leaves will be in layers
Cover the pot with aluminum foil tightly so as the steam is locked inside the pot
Close with a heavy lid
Cook on high flame for the first 10 minutes and then cook on low flame for another 25minutes
Then after the cooking, slowly take off the lid and the aluminum foil to the steam pouring out.
Gently mix the biryani with a spoon without breaking the rice
Yummy Hyderabadi Biryani is Ready!!