In warm milk soak saffron and set aside.
Clean chicken thoroughly and along with chicken add ginger garlic paste, turmeric powder, chili powder, coriander powder, whole pepper, cumin seeds, curd, slit green chilies into 2, salt to taste, lemon juice, cinnamon stick, cardamom, cloves, bay leaves, javidhri, half of coriander leaves, half of mint leaves, 3/4th caramelised onion. Mix thoroughly all and let it marinate overnight or at least 4 hrs.
Soak basmati rice in water for 15 mins. Now wash it thoroughly and cook in water along with salt and cumin seeds until it is 3/4th cooked.
In a pressure pan add the marinated chicken as saute for few mins till chicken turns white.
Now add 3/4th cooked rice on the top of the chicken. Do not mix. Next layer add soaked saffron water. Next to this add caramelized onion. Now spread remaining coriander leaves and mint leaves. Do not mix at this stage.
Place an iron tava, and place pressure cooker above the iron tava, close lid and place the whistles. As we are indirectly cooking you will not get any whistle. Cook on low flame for about 30 to 35 mins.
After 35 mins switch off the flame and let it cool for a while. Then once pressure releases open the lid and give a gentle mix. Do not break the rice.
Delicious Hyderabadi Chicken Dum Biryani is ready to relish. Serve hot along with any raitha.
