Use the same oil used to fry the onions initially, you may add a bit more oil if required. Remember not to switch on the stove yet.
Pour the Chicken marinade over the oil and spread it evenly.
Pour the lemon juice over the Chicken
Now put half of the rice on top of the Chicken marinade
Mix saffron strands in milk and the food color in the kewra water.
Pour half of the saffron and milk mixture on one side of the rice and pour the food color and kewra water on the other side of the rice.
Now put the remaining half of the rice and repeat the same procedure with the milk mixture and kewra mixture
Finally garnish with the fried onions and mint leaves
Now its time to seal you dish, you can seal your dish with foil, dough mixture or cover it with a air tight lid.
After sealing your dish, place the dish on a iron plate e.g. tawa. Don't put it directly on the stove as it may burn your gravy.
Now the stove must be on high flame for 5 minutes so as to heat the iron plate completely
Now turn the stove to low flame and let the biryani cook for 30 - 35 minutes. Don't open the lid at all during this time.
After 30-35 minutes open the lid and you will see the steam coming out, please be careful at this point and stay away from the steam.
Your delicious Biryani is now ready to be served!