1. Chicken Pices (8hrs fridze) 2.

Add garam masala powder (Biryani leaf, Anasapuvvu, Miriyalu,Lavangalu, Yalaku lu,Dasim chekka, Biryani puvvu) 3.add chilli powder 4. Dhaniyala powder 5. Pasupu (little, don't add too mouch) 6. Allam paste 7. Curd 8. Kotthimeera, Pudheena, small cut chillis 9. Lemon juice 10. Salt 11. Oil (for 1 k.g 1/2 cup of oil) 12. put atleast 4 hr 13. Boil water, add few oil, add salt.. check taste not too salt 14. add jeera, biryani leaf 15. add rice..boil 70-80% 16. Take chicken hundi, spread it (each pice should tocuh base) and add fried on ions 17. In hundi add rice without water on top of it, just spread rice 18. add fried onions on top of it 19. add food color (Optional) 20. 1 table spoon of ghee add 21. add rose water 22. put the muthaa.. in reverse add godhama pindi to stick bowl..then up and dow n 23. direct 10-15mis slow flame (put hundi on penam, cook atleast 30-40 min with low flame) 24. Don't open immediately, put 10 more mins 25. It's ready...Check your Biryani...