Tomatoes 2, large and ripe, pureed Lemon juice 6 tbsp 1. Take chicken (2 lbs) or mutton and marinate.

Add ginger-garlic paste (2 tbsp) , biryani masala (3 tsp), turmeric powder (1/4 tsp), salt (3/4 tsp), red chilli powder (2 tsp), yoghurt (1.5 cup or till wet) and mix. 2. Fry onions (5 large) in pressure cooker till golden brown. Keep half aside fo r garnish. Add lemon juice (6 tbsp) to the marinating chicken. Add chicken/mutto n (1.5 lb). Add 2 green chillies to it and close the lid. Let cook for 15-20 min utes. Open the lid and cook/stir till dry. 3. Boil water (6 cups) in a bagona. Add salt (2.5 tsp), green cardamom (4-5), cu min (3-4), shahzeera (2 tsp), cinnamon stick (2"), bay leaf (2-3), green chillie s (8-10), bojwaar ka patta. Once boiling, add rice (3 cups). 4. Wait till HALF DONE then give nithar. 5. Add kesar yellow color and saffron to milk. 5. Keep adding layers of rice, then meat. Keep adding color and lemon juice in b etween layers. 6. Add oil and fried onions and coriander on top. 7. Give dum for 15-20 mins at low flame. 2 lb chicken = 5 cup rice 8 cup water = 4 cups rice 1 lb chicken = 2.5 cup rice 4 cups water = 2 cup rice 6 cups water = 3 cup rice