Chicken – 1 kg

Rice – 750 (soaked for 1-2 hrs)

Sliced onions – 250 gms

Bay leaf – 4-5

Cloves – 10-12

Green Cardamom – 4

Cinnamon stick – 2

Mawa – 100 gms

Itar

Rose water – 1.5 T

Screw pine water – 1 T

Milk - .5 Cup

Yoghurt – 1.5 Cup (200 gms approx.)

Ghee

Garlic paste – 2.5 T

Ginger paste – 3 T

Lemon Juice – 2 lemons (perhaps need to reduce quantity)

Onion – 1 medium sliced

Potato .5 kg

Biryani Masala

Red Chilli Powder – 2 T

Dried plums – 7-8

Fry the onions and prepare the beresta

Combine the ginger and garlic paste with 2 glasses of water and strain.

In the same oil, add the ginger garlic strained liquid.

Prick the potatoes and add to the handi along with

1. 1 T of Red chilli powder

2. Salt and
3. A pinch of food colour.

Cover the handi and cook down the potatoes. After 4 mins, add
 1. .5 T of biryani masala
2. 2-3 bay leaf and cover and cook again.

Take out potato once 3/4th cooked.

Add the chicken to the yakhni. Add

1. The rest of the chilli powder

2. Salt,
3. 1 onion
4. Half of the fried onions and
5. .5 T of biryani masala.

Cover the lid and cook the chicken for 10-15 mins.

Take the chicken out when 3/4th cooked.

Let the yakhni cool down and then strain the mixture.

Boil water for the rice.

Add in the soaked rice along with

1. 3-4 bay leaf

2. Cloves
3. Green cardamom
4. Cinnamon stick and
5. Salt.

Cover and half cook the rice.

If required, one can add extra oil to the yakhni before proceeding with the layering.

In a handi, add the yakhni and slightly heat it up.

Start with layering,

1. Add the chicken pieces

2. Potatoes
3. Milk (In yakhni and on top of rice at the end)
4. Yoghurt
5. Beresta
6. Lemon juice
7. Half of the mawa
8. Biryani masala (1 t approx.)
9. Half of rose water
10. Half of screw pine water
11. Itar
12. Dried plums
13. Salt
14. Ghee (In the Yakhni; Aminia)
 15. A layer of rice.

Add 2-3 t biryani masala in between layers.

On the top, add the

1. Rest of the mawa

2. Biryani masala
3. Beresta
4. Rose water
5. Screw pine water
6. Itar
7. Food colour dissolved in milk and
8. Ghee.

Seal the handi and put it on a tawa. Cook for 25-30 min of low flame. Skewer should come out clean
when inserted.