Serves 4 – 5
Ingredients:-
1 kg Rice (parboiled  with few sprigs of mint leaves 2 cloves, 4 pepper corn, 1tsp shahjeera,1 small cardamon,4 tbsp salt, 1tbsp ghee)
1 kg chicken
2 medium size onions slice & fried to brown
Whole garam masala (2 cloves, 3pcs peppercorns, 1inch cinnamon, 1 black cardamon)
4tsp ginger garlic paste
1/2 cup curd (whipped )

For the Paste:
2 tsp red chilly powder
1/2 tsp Turmeric Powder
2 1/2 tsp Coriander powder
1 1/2 tsp garam masala powder
1 1//2 tsp salt
1/2 cup water

1/2 bunch coriander chopped
6 -7 mint leaves (Note: using excess will over power the flavour)
3 – 4 green chilly
2 medium size tomato slice 1 inch thick
1/2 tsp black pepper powder + 1/2 tsp salt
3 big spoon oil

2 tbsp pure ghee
few strands of saffron mixed in 1/2 cup of milk.

Method:
Prepare paste of the following masalas:

 2 tsp red chilly powder + 1/2 tsp Turmeric Powder + 2 1/2 tsp Coriander powder + 1 1/2 tsp garam masala powder + 1 1/2tsp salt + 1/2 cup water

• Add whole garam masala to the heated oil( used the same oil in which I fried onions).
• Now add in the prepared masala paste with water. Fry for a few minutes.
• Add in Chicken & fry for a minute

1. While the chicken is cooking, cut the 2 tomatoes in 1inch slice.
2. Heat 1 tsp oil in a nonstick pan & place tomatoes.Sprinkle black pepper powder & salt
3. When soft (but not mushy) on one side  turnover & sprinkle black pepper powder & salt.Cook till soft.

ASSEMBLING THE BIRYANI

1. First of all spread the 1/2 of the par boiled rice in a deep flat pan (I use a special vessel call Lagan for this process)
2. Spread the cooked chicken. On it the prepared tomato slices
3. Spread the remaining 1/2 rice. Pour  over in circle the safron + Milk Mixture. 
4. Now pour the ghee on the rice & a brown onions
5. Cover with aluminium foil & keep on Dum on low flame for 1/2 n hour.
6. Dum: I have an old iron pan. Heat this pan on full flame for 5 minutes. Now slow the flame & put the prepare Biryani vessel on it.