yes please go ahead Chicken biryani.
Ok Jalpari, only for you... here is how I do my base masala:
finely chop or grind onions... heat 4-5 tablespoons of oil really well and then add the onions ... keep them on low-medium heat ... they should take about 15 minutes to properly get saute'd ... If it starts getting too dry just add a spoon of water and keep the pot covered ... keep stiring until oil separates ..
when the onions are done, add ginger garlic paste (one teaspoon of each ) and let it fry ... all on lower medium heat ... let it fry for a good 5 -8 minutes unitl the oil separates
if you notice by this time the salan will start smelling nice, the typical desi khana aroma will start coming up ..
I normally blend the tomatoes to a fine paste and add them to the masala... cover and let it simmer on low heat ... keep stirring it.... this should take another 10-15 minutes ...
when the oil seperates (this is extremely important ) ... add the salt, red pepper powder, haldi and your spices , stir them for no more then a minute and add your vegetables in ...
Good luck ...
TIP: If you add the spices before the tomatoes are properly bhunafied , your spices wont give out the aroma ... the same is the case with the onions , if you dont saute them properly or until the oil is released , the masala wont come out good enough.. hope this helps ..