Wash the chicken drum sticks and remove the skin and make lines on top .So when we marinate the chicken all the spices will nicely goes in side the chicken .Now make a small dough with wheat flour adding some water ,one to 2 tsp of oil and keep it on side .Boil four eggs in sauce pan of water for 1o minutes after 10 minutes peel the eggs and keep it ready. Chop the onions in long thin slices and caramelised them in a frying pan by adding 3 tbsp of oil and one tsp of salt for 15 to 20 putting the lid on .Blend handful of cashew nut into a paste we need 2 to 3 tsp worth of paste to add in  biryani and gravy for both dishes keep it ready. Keep 10 hole cashew nuts fired in one tsp of oil .We need them for layering the rice in the end. Chop the mint leaves, garlic ,green chilli paste , one lime ,coriander leaves ,one white onion thinly sliced keep them all ready .I strongly recommend Please try and use homemade biryani masala only to get true authentic taste you can make it a week before and keep it in air tight container .

Wash the basmati rice twice in with cold water and soak the rice with fresh water for half an hour to one hour keep it on the side until we need it .

Make a chapati dough by adding in 100g of flour, half tsp of salt,2 tsp of oil ,and some water mix it all together a make a soft dough ready on side .

Marinate chicken drumsticks or chicken thighs with bone 540g remove the skin wash it and score on top for margination to go inside for one hour or you can marinate keep it overnight in fridge with garlic, ginger paste(2 tsp) mint leaves(1 stem chopped finely)) salt(1 to 2 tsp) chilli powder(1 tsp) yogurt(250g) lime juice(1 squeezed) homemade biryani masala (3tbsp) cashew nut paste(3 tbsp) rosewater(1 tsp) ginger slices(few slices)green chilli paste 2 to 3, fried caramelised onion(4 tbsp) coriander powder(2 tbsp) coriander leaves(1 stem chopped finely) ,oil (3 tsp),garlic cloves ,(2 finely chopped)turmeric half a tsp mix all well with your hands and keep it on side at least to rest for one to hours minimum .You can marinate it the night before its taste much better. If you want to save time the next day, just keep it in the fridge.

Heat olive oil and ghee in a pan. Once the oil been heated add in one cinnamon stick, two green cardamom's, cloves two, star anise one, big black cardamom's two, bay leaves two, cashew nuts few, few mint leaves , green chilli, Fry them for a bit until they sizzle. Now add one chopped onion mix all well for a minute .

Now add the the marinated chicken but keep some sauce on side may be 5 tbsp to use in gravy. Add rest all into the pan with spices mix well wow the aroma will be amazing now in your kitchen . let it all cook until all the sauce to evaporates from the marinated chicken and check the chicken is easily coming off from the bone. keep mixing well it may take 10 to 15 minutes .Put the lid on half a open but please keep checking now and then .

 Meanwhile in a deep sauce pan boil 8 to 9 cups of water in medium flame try to use same cup that you used to measure the rice let the water boil by adding two bay leaves, half a tsp of cumin seeds, one tsp salt, two cloves, one cinnamon stick, two bay leaves ,two green cardamoms , two big black cardamoms, squeeze the half a lime, one tsp of oil mix it well wait until it starts to bowl.

Mean while we will start making chapati with your dough by using rolling pin on a flat surface dusting some flour first and start to roll to the medium thickness size that fits the pan lid to seal after we layered the biryani keep it ready.

When the water starts to boil add in the soaking basmati rice straight into boiling water and make sure you cook the rice only half way without over cooking it may take 7 to 9 minutes to check the rice is just cooked or not take a tsp of rice and press with your fingers you should feel the rice grain is only half cooked . Switch off the flame.

Now check the chicken is ready to start layering the dish .First switch of the flame .Now we are layering the bowl with bit of cooked chicken pieces with the adding bit of sauce next layer is half cooked rice on top add few chopped ginger pieces, few finely chopped mint leaves, few finely chopped coriander leaves, optional three drops of ghee in each corner, few fried cashew nuts, few drops of rosewater, few drops of kewar water, few fried onions, few drops of saffron water this the first layer follow the same for final top layer chicken pieces with sauce add all of it now fully cooked rice few ginger pieces, few coriander leaves finely chopped ,few mint leaves finely chopped, few fried onions keep some for our gravy, few drops of ghee optional ,felt over saffron water ,few drops of rosewater, few drops of kewar water ,cut the boiled eggs into two half and place them in each corner. Add in few drops of water roughly 3 tsp .Just check around if you forgotten adding anything Before you seal the bowl. Now its the time to seal and cover the pan with the rolled chapati on the top of rice slowly .sealing the pan is called dum.let it cook in medium flame for 5 to 8 minutes and let it cook in low flame for 20 minutes.

While the biryani is cooking .lets make a gravy side dish that goes well with biryani .

Take a medium size sauce pan .Heat the pan with medium flame . Add in two 3 tbsp of oil .Once the oil is ready .Add in cumin seeds, green chillies, tomatoes ,caramelised onions mix well for one to two minutes put the lid on for 5 minutes until the tomatoes are soften remove them in the blender without adding oil and blend it into a smooth paste keep it on side .In the same sauce pan with the medium flame add in one bay leave, two cardamom ,two clove, tsp garlic and ginger paste, few diced onions, few mint leaves mix well .add in one tsp turmeric power, chilli powder, one green chilli, one tsp salt mix all together well. Now add in small cane of coconut milk and two tbsp of fresh yogurt ,two to tbsp of cashew nut paste mix well .Now add in tomato paste that you just blended add some water if you think its too thick cover the pan with lid on let it cook for 15 minutes and garnish with coriander leaves and switch the flame off. 

Now lets see .how is our authentic Hyderabad biryani is doing .After 15 to 20 minutes . switch off the flame .take it out wow the aroma .let it rest for 10 minutes.

Mean while make your yogurt raita ready by mixing 250g of yogurt into a bowl, grated carrot, chopped tomatoes, chopped red onions, few pomegranate seeds, few coriander leaves, 1 tsp of coriander powder, 1 tsp of garam masala powder, 1 tsp of salt mix altogether your amazing tasting raita is ready to eat with lovely biryani .

Slowly open the chapati from the top of the bowl .Wow the aroma and smell of freshly made biryani is speech less .You have to experience yourself .Garnish with coriander leaves. Take nice photos first by well presenting the dish .

Enjoy the fantastic Biryani with your lovely family and friends by having side bowl of cooling raita and with the lovely shorba gravy .Its a unique authentic world famous dish from Hyderabad.