Take the saucepan in which chicken is cooked, on top of that chicken first add one layer of rice followed by some mint, coriander leaves, fried onions and again top with another even layer of rice.
Sprinkle saffron milk, mint leaves, coriander leaves and some fried onions.
Finally, on the top of the rice add the remaining mint, coriander leaves and fried onions followed by 1 tablespoon of ghee and kewra water.
Cover the pan with silver foil and close the lid tightly.
Cook on low – medium flame for 30 minutes. To Prevent burning, at the bottom place the saucepan on a tawa and cook.
Once 30 minutes is done, switch off the flame. Keep the pan aside.
Leave the pan like that for some time without disturbing it.
Then fluff the chicken Dum biryani lightly with the spoon and transfer into a serving plate and enjoy tasty and spicy biryani with chicken curry or raita.