Chicken dum biriyani

Ingredients:
Chicken – 6 pieces (medium size)
Ginger-garlic paste – ½ teaspoon
Curd – 1 tablespoon
Salt – to taste
Rice (white long grain) – 1 cup
Potato – 1 (medium) size (peel and cut into halves)
Onion – 1 medium (finely sliced)
Oil – 1 teaspoon
Ghee – 2 tablespoons
Milk – 1/2 cup
Water – 1 cup
Sugar – 1/4 teaspoon
Saffron – a pinch (optional)
Shaan pilau biriyani masala – 2 tablespoons
Aluminum foil to cover the container in which you will cook the biriyani

Method:
Marinate the chicken overnight (at least 8 hours) with ginger-garlic paste, curd and salt. More you marinate better will be the taste.
Soak the rice for 1 hour into water. Then drain it and keep aside.
Fry onions in 1 teaspoon oil until it becomes brown. Drain excess oil and keep aside.
Soak saffron and sugar in Luke-warm milk for 30 minutes.
Mix the pilau biriyani masala in water.
In a greased oven-proof big container first keep the marinated chicken and potato.
Sprinkle soaked rice over it.
Add pilau biriyani masala and water mixture to it.
Sprinkle fried onion over it and then add sugar-saffron-milk mixture to it.
Pour ghee over them and seal the container with aluminum foil.
Cook it in a pre-heated oven (375 degree F) for 45 - 50 minutes.
Turn off the oven and let the biriyani stand in the oven for another 30 minutes.
Serve the biriyani hot (decorating with boiled egg-halves) with fresh salad and raita.