Chicken Dum Biryani

Who doesn't love Biryani. I would be really surprised if there was such a person. There are so many versions of biryani. Each region has it's own style of making it. Here's the dum version, and I really don't know what region it belongs to. It's a common assumption that biryani is really difficult to make. But it is one of the simplest dishes out there.

Chicken (Leg meat) - 2 pounds (Cut into cubes)
Rice - 1.5 cups
Slit Green Chilis - 6
Chopped Mint Leaves - 1 small bunch
Chopped Cilantro - a few sprigs
Jeera - 1 tsp
Salt - to taste
Red chili powder - 1 tbsp
Biryani masala - 1.5 tbsp (I use Shan bombay biryani masala or MDH Hyderabadi Biryani masala)
Fried Onions - 3/4 cup
Yogurt /Curd - 1.5 cups
Oil - 1 tbsp
Saffron disolved in 2 tsp milk - a pinch

Mix the chicken, chilis, mint and cilantro (leave some aside for garnish), jeera, salt, chili powder, biryani masala, 1/2 the fried onions, yogurt and oil.
Marinate for a couple hours.
Wash and soak the rice for 1/2 hr.
In a large pan, heat about 10 to 12 cups of water. When the water starts to boil, add salt generously, like you would for pasta. Add the rice and let it cook till half done. The rice will breaks but will not be soft.
Drain and keep aside.
In a thick bottom pan, layer the marinated chicken and add the rice on top. Sprinkle the remaining fried onions, mint and cilantro.
Drizzle the saffron on top.
Close lid tight. If the lid is not tight, place a cloth on the pan and close the lid. This will prevent any steam from escaping.
Cook on high heat for 5 min, and reduce to low. Cook for 1/2 hr to 40 min.
Open and check for doneness of rice and chicken.
Serve hot with raita or the side dish of your choice.