Hyderabadi chicken biriyani

Grind 10 pepper corns,10 cloves,½ tsp cardamom Seeds,½ tsp sahajeera or black cumin and
1” cinnamon stick to a fine powder.Marinate 2 lbs chicken cut up into 2” pieces with ½ cup Yogurt,1 1/2 tbsp ginger garlic Paste, 2 – 3 tsp chili powder, 2 tsp coriander powder, 12 small chilies split into two, 1 cup chopped Mint Leaves,1 cup chopped cilantro,½ tsp turmeric,juice of 1 lime and salt overnight.Fry one onion (chopped ) until golden brown. Mix 1/2 tsp saffron in 1 cup hot milk. Soak 4 cups of basmati rice for 30 minutes. Boil water in a deep vessel and add 6 cardamoms, 3 cloves,2 bay leaves, 1 biriyani flower,1 tsp sahajeera, ½ tsp ginger garlic paste, 1 tbsp oil and fist full of salt and mix well.Add rice and continue to cook until one boil (3 minutes). Drain the rice and keep aside.arrange chicken and rice in layers, one layer of chicken and two layers of rice. In a heavy bottom pan, pour oil or ghee at the bottom, arrange the chicken pieces and sprinkle oil.Arrange ½ the boiled rice on the chicken pieces, sprinkle oil, fried onions and saffron milk.Repeat the above step for the last layer.Take 2 sheets of aluminum foil and place it on top of the pan and cover it with the lid. Put a heavy object on the top of the container, so that the steam doesn’t escape easily.Cook for 8-10 minutes on high until stream escapes from the foil seal. Then reduce the flame to medium low and continue to cook for another 20 minutes. 
 Let it sit for 10-15 minutes before opening it.