Chicken Dum Biryani

No time to present as usual , but managed to click a few pics for reference ,Trust me this is the bestttt  biryani everrr.
Grind together  a generous  handful  of coriander leaves , a handful  of mint leaves  and 6-8 green chillies and make a paste . Apply this paste on 1kg of chicken  , along with 1.5 tbsp ginger paste , 2 tbsp garlic  paste  , 3 tbsp shaan Bombay biryani masala  or any biryani  masala,  3 tbsp tandoori masala , barista  of 4 onions made to paste , 2 tsp red chilli  powder,  1 tsp garam masala  powder  , 3 big tomatoes  made to paste , 1 cup dahi , half cup cream or malai , juice of 1 lime, a pinch of saffron , some whole garam masala and salt . Marinate the chicken  for 2 hours or preferably  overnight.
Boil 2.5 cups of rice ( preferably  basmati) with some whole garam masala  , and strain .
In a big wessel ( dont switch on heat) put oil, and the marinated chicken  along with all the masala   , then sprinkle some onion barista,  chopped  coriander and mint and layer all the boiled rice on top.  Drizzle yellow or orange food colour mixed in a little water and drizzle 4-5 tbsp of ghee . Sprinkle some chopped  coriander  and barista  and put in a lid that fits perfectly  on ur vessel. Seal the edges with dough ( this is optional  u can even simply  just put some weight on top of the lid so the steam does not come out thru the sides ) then put the vessel on a tava and keep on high heat for 10 mins and low heat for 45 mins . Switch of heat and let the biryani rest for 15-20 mins . Then open the lid and serve hot along with some dahi kachumber.