Chicken Reshmi Biryani

Ingredients
1 kg chicken (broiler), cut into 8 pieces
1 kg onions, sliced uniformly
Oil for frying the onions
1 cup finely chopped hara dhania (coriander leaves)
1/2 tsp garlic paste
1/2 tsp ginger paste
1 Tbsp powdered dhania (coriander seeds)
1/2 tsp haldi (turmeric)
2 tsp chilli powder
1/2 tsp garam masala
1 cup (200 g) dahi (yogurt)
1 Tbsp salt or to tast
For the Rice
2 cups (360 g) basmati (long grained rice )
1/2 tsp salt or to taste
Water
Some dough to seal the pan
Method
Heat enough oil in a heavy based broad pan or kadahi as will take in the onions comfortably (the onions should be covered with the oil) and fry the onions in it till brown and crisp.
Strain the onions and the oil into a strainer, and keep aside.
Marinate the chicken in the garlic and ginger paste, dhania , haldi, chilli powder, garam masala, yogurt and the salt, for 3-4 hours at least.
'Almost' cook the rice in water to which salt has been added-- Bring water to a boil, add the rice and salt, cook till the rice is almost cooked (takes about 8 minutes). Drain the rice and keep aside.
Heat 1/2 cup of the remainder of the oil in a large heavy based pan with a lid and add the chicken to it, spreading it to form a layer.
Over the chicken, make a layer of half each of the rice, onions and coriander leaves.
Repeat the same layers a second time and cover the pan, sealing it with some dough (grease the edges before applying the dough, so that the dough comes off easily later on).
Let it cook on high heat for 10 minutes, then place on a tawa (griddle) and leave on low heat to cook for about an hour. Alternatively, you could cook it in a moderate oven for an hour.
Break the seal and serve either in the same pan or transfer on to a serving dish.