Wash and cut (small pieces) and marinate
the chicken with the biryani masala powder, salt and yoghurt and
keep it aside for an hour.
Cook rice separately (do not cook fully.
Keep it semi-cooked), add salt and keep aside.
Heat milk, put pinch of kesar and keep
Heat 2 tbsp of oil in pan. Deep fry half
the quantity of onions and all the potatoes till onion is golden
brown. Remove both from the pan and keep aside.
Fry the remaining onion in the same oil
till golden brown and add the marinated chicken. Cook for 10
In a separate vessel, put ghee and 1
tbsp of oil, half quantity of semi-cooked rice, all fried potatoes
and half quantity of fried onions and milk of kesar. Put the cooked
chicken on top of it and then cover it with the remaining
Garnish with coriander leaves, boiled
eggs and rest of the fried onions. Tightly cover the utensil and
cook for another 10 minutes.
Serve hot with Raita.