I tried this biryani from zaiqa. It had clear instructions and we enjoyed the rice. Here's the recipe :

Chicken dum biryani

Marinate the chicken pieces in Yoghurt, Garam Masala, Red Chilli Powder, Salt, Lemon juice covered overnight in the refrigerator, so that the chicken absorbs all the spices. I kept it for about 3 hours)
Serves : 8
Ingredients:-
Basmati, Long Grained Rice - 5 cups (4 cups)
Water - 8 cups (6 cups)
Oil -9 tbsp
Cinnamon sticks - 2
Shah Zeera/Royal Cumin - 1 tbsp
Almonds - 1/2 cup, sliced with skin on
Cashew nuts - 1/2 cup
Onions - 5, large, sliced
Chicken - 900 gms, Boneless, skinless breast pieces, cut into 2 cms cubes
Cloves - 3
Green Cardamom - 4
Black cumin - 1 tsp
Ginger-Garlic Paste - 2 tbsp
Garam Masala - 1 1/2 tsp
Yoghurt -2 cup
Tomatoes - 2, large and ripe
Turmeric - 1/4 tsp
Red chilli powder - 2 tsp
Lemon juice - 6 tbsp
Salt - to taste
Saffron Strands/Edible Red Food Colour - a pinch
Saffron strands/Edible Yellow Food Colour - a pinch
Bay leaves - 1
Green Chillies - 5, small sized, slit lengthwise
Milk - 1 cup
Butter/Ghee - 3 tbsp
Fresh Mint leaves - 2 tbsp, wahsed
Fresh Coriander leaves - 2 tbsp, washed, chopped finely
Method:-
Start by pouring 1 tbsp oil into a heavy bottom pan and fry the Almonds and Cashew nuts till they are golden brown and remove them into a bowl.
In the same pan add 8 tbsp oil and add two cups of sliced onion and fry them till the onions are brown and crisp. Make sure not to burn them. Remove the onions onto a paper towel in a plate. Reserve the oil in the pan.
In the same pan with oil , add the cubed chicken breast pieces and fry them till opaque and very lightly bowned. Remove the chicken pieces into a bowl.
Again in the same pan, add a little oil if needed and add cloves, black cumin and cardamoms. Adjust the heat to medium low and let them splutter.
Then add ginger- garlic paste and stir for 4-5 mins.
After the ginger-garlic paste has become brown, add the remaining sliced onions and fry them till light brown in colour.
Now add yoghurt, garam masala, chopped tomatoes, red chilli powder, lemon jiuce, turmeric, salt and almonds and cashew nuts.
Stir and adjust the heat to medium and let it cook till oil seperates, preferably for 15-20 minutes.
Meanwhile take half a cup of milk, and add to it a pinch each of red and yellow food colours. Mix well.
You can also add a few strands of saffron instead of using food colours. Just take a teaspoonful of saffron strands and soak them for an hour in the same amount of warm milk.
Add the fried chicken pieces to the yoghurt mixture and stir well.
Let it cook for 20 minutes more, or till it the water from the mixture has been dried up and it becomes thick.
Once done, cover the lid and remove from heat.
Wash and soak the rice in water for preferably half an hour.
After half an hour, drain the water and reserve the soaked rice.
Boil 8 cups of water and add Cinnamon sticks and Royal cumin and Bay leaves.
Once the water is boiling add the strained rice and let the rice soften up.
Once the rice is half done, strain the rice and throw away the water.
Arrange a layer of rice in a big dish, and add a layer of the chicken mixture prepared earlier.
Repeat the layering process but make sure that the uppermost and the lowermost layer is of rice.
Garnish with mint, coriander leaves, fried onions, slit green chillies.
Now pour evenly the milk with the food colour or saffron strands and two tablespoons of butter over the layered and garnished rice. Cover the dish with a lid.
Set the oven to 350 degree Farenheit and put the dish in the oven for 10-12 minutes, till a nice steam has formed inside the dish, and the rice has been done.
Serve the Chicken Biryani hot, accompanied by Raita. Yummy