Keep a biryani dum pan for preheating.
In a large vessel place the marinated meat as first layer.
Spread half of the cooked rice over the meat and drizzle half of milk, half of fried onion (a handful), half of the chopped coriander, half of shahi jeera.
Repeat the step 7 with remaining cooked rice and dum ingredients.
Make a deep dent (at least 3) so that the steam can circulate easily within the vessel.
Place the lid and seal the edges with the dough as shown in the pic. And place the vessel on the preheated dum cooking pan.
For first 10 minutes cook on medium-high heat. Then reduce the flame on lowest and cook for 50 minutes.
Switch off the gas and let the biryani sit for another 10 to 15 minutes before opening the lid.
Remove the dough and serve the biryani hot with Raita and Baghara Baingan.