Ingredients :
600g Chicken
1/2tbsp Salt
2tbsp Ginger Garlic Paste
2tbsp Coriander Powder
1tbsp Degi Mirch
1tsp K. Red Chilli Powder
1/2tsp Turmeric Powder
1/2tbsp Cumin Powder
30g Shan Bombay Biryani Masala
1 Cup Yogurt
Handful of Birista
3 Chillies
2tbsp Chopped Coriander
2tbsp Mint Leaves
1/2 Lemon Juice
1/2 cup Oil
Whole Spices
2 Cinnamon Sticks
2 Black Cardamoms
2 Star Anise
5 Cloves
5 Green Cardamoms
10 Black Pepper Corns
1/2tsp Black Cumin Seeds
2 Bay Leaves
4 Aloo Bukhara
3 Tomatoes
1 Cup Water
3 Potatoes

Rice Preparation :
500g Basmati Rice
2.5 to 3 litres water
2tbsp Salt
Half Lemon
1tbsp Oil
1tsp Kewra Water
Whole Spices
1 Bay Leaf
1tsp Black Cumin
2 Cloves
1 Black Cardamom
3 Green Cardamoms
1 Cinnamon
1 Star Anise

Other Ingredients :
Saffron Food Color
Chopped Coriander
Birista
2tbsp Ghee

Method :
1. Marinate chicken with salt, ginger garlic paste, mentioned spices, yogurt, shan bombay biryani masala, birista, lemon juice, chillies, chopped coriander and mint leaves for 30 min to 1 hour.
2. Wash & Soak basmati rice for 20 mins.
3. Apply salt and turmeric to potatoes and half fry them till they turn light golden brown.
4. Heat oil in a vessel. Add whole spices and saute for few seconds.
4. Add marinated chicken and cook on high flame for 5 mins.
5. Add tomatoes and cook till soft.
6. Add water and half fried potatoes. Cover and cook on low flame for 15 mins.
7. Add water to a vessel. Add salt, oil, lemon juice, whole spices and kewra water to it. Bring it to a boil.
8. Add soaked rice and cook rice 70%.
9. Strain it and spread it over the biryani gravy.
10. Sprinkle birista, chopped coriander, saffron food color and ghee over the rice.
11. Cover with silver foil and cover with lid.
12. Cook on high flame for 5 mins and lower the flame and cook for 15 mins.
13. Turn off flame and let it rest for 15 - 20 mins before serving.
14. Serve with sirke wale pyaaz or raita and enjoy.