Ingredients :
2tbsp Ginger Garlic Paste
1/2 Cup Water
4 Potatoes
1/2 cup Oil
2 Onions
1/2tbsp Red Chilli Powder
1/2tbsp Kolkata Biryani Masala (recipe available on channel)
1/4tsp Yellow Food Color
1tsp Salt or As per Taste
500 - 600g Chicken
1/2tsp Kewra Water
1/2tsp Rose Water
1 - 2 drops Meetha Attar
1/2 cup Milk
1/4 cup Yogurt
1/4tsp Red Chili powder
1/2tsp Biryani Masala
6 - 7 Aloo Bukhara
1tbsp Ghee

For Rice
Water
400g Basmati Rice
1tbsp Oil
Half Lemon
1tbsp Salt or as per taste
1 Cinnamon Stick
3 - 4 Cloves
4 Green Cardamom
2 Bay Leaves

Method :
1. Add ginger garlic paste and water in a bowl. Mix it well and strain. We will only use the strained water.
2. Prick the potatoes with a knife and set aside.
3. Wash and soak basmati rice for 30 mins
4. Heat oil in a pan. Add sliced onions and fry till lighy golden brown. Remove half the fried onion for later use and turn off the flame.
4. Add ginger garlic water, salt, red chilli powder, kolkata biryani masala and kesar food color, 1tbsp yogurt and 1/2 cup water. Mix well and turn on the flame.
5. Add the potatoes and cook the potatoes till they are 70 % done. Remove and set aside.
6. Add chicken in the same pan and cook till its 70% done. Remove the chicken and set aside.
7. Strain the yakhni.
8. Add kewra water, rose water and meetha attar. Mix it well.
9. Remove the oil(rogan) thats floating on top and set aside for later use.
10. Add milk, yogurt, biryani masala, salt, red chilli powder and mix well.
11. To prepare rice, add whole spices, oil, lemon and salt to water. Bring to a boil and remove an discard the whole spices and lemon.
12. Add soaked rice in boiling water and cook rice 50 - 60%. Strain the rice.
13. Now layer the biryani and placing the chicken and potatoes at the bottom of a thick pan.
14. Add the biryani base, fried onions, aloo bukhara.
15. Spread the rice on it.
16. Add the oil(rogan) and 1tbsp ghee.
17. Cover with a lid. Place on tawa and cook on high heat for 5 mins and low heat for 15 mins. Turn off flame and allow it to rest for 15 - 20 mins before serving.
18. Serve with raita or salad and enjoy.