Chicken 1-1/2 kg
Rice (easy cook basmati - saila chawal) 1 kg soak in water for 2-3 hours
Red chilli powder 2 and half tablespoon
Halidi 3 teaspoon
Garam masala - whole 1 tablespoon.
Aroma masala
Grind Jaefal, jawatri,
zera and sufeed illachi
seeds
together to make a powder
1 teaspoon
Salt 3 teaspoons.
Ginger garlic paste 3 tablespoon
Tomato 750 grams Cut into small pieces
Put all these things with meat, add some water, and cook on low heat. When meat is tender. Dry up the water and keep the pot on one side and put some 30 grams plums (aaloo bukhara).
Take two onions and slice them thinly. Fry this till light brown in one cup of oil. Then take out the fried onion from the oil. Take 200 grams yougurt, some mint leaves and some bullet chillies and mix it with the fried onion.
Boil the soaked rice in a large pot with salth. When rice are about too cook, drain out excess water.
Then put a layer of rice on the cooked meat and masala, Then add a layer of the yougurt paste. Then put rest of the rice. Add oil (the one in you fried onions). Oild should be warm not hot. Sprinkle kewra water and zarda colour liquid on the biryani.
Simmer it for 30 mins.