– COURTESY OF MIRIAM VALLY – AUTHOR OF THE PRIDE OF INDIAN COOKING
2 large onions –fried crispy and crushed
2 large tomato – liquidized
½ carton sour milk – 1 ½ cups
½ cup oil or ghee
2 cups rice – boiled half done with 1 dessertspoon rough salt and spices i.e., cinnamon, elachi cloves etc…
½ cup masoor preboiled
1 ½ cups frozen peas
3 eggs boiled optional
3 medium potatoes – sliced in 6 and fried
USE THE FOLLOWING INGREDIENTS TO MAKE MASALA MIXTURE
Spices – a few elachi, cinnamon, cloves peppercorns
1 ½ heaped dessertspoons red ginger garlic masala
1 or 2 dessertspoons red course dry chilies for a stronger flavor
2 level dessertspoons fine dhania powder
2 level dessertspoons whole jeero
2 level dessertspoons rough salt or as required
1 tsp arad
1 tsp egg yellow – mix a little water
3 dessertspoons saffron water – a few strands saffron boiled
4 whole green chillies
½ bunch green dhania chopped
2 level dessertspoons butter. Ghee or oil
Juice of 1 lemon
1 chicken disjointed

Method:
Add all the ingredients to a dish and mix well.
Add masala paste/mixture to chicken and rub well. It can be marinated overnight or for a few hours before cooking biryani
Add crushed onions, tomatoe and sour milk. Add ½ cup oil or melted ghee to the pot.Sprinkle 1 cup rice over oil and a handful of masoor and peas over rice.Add chicken pieces with mixture spread evenly.Add masoor and peas over the chicken. Lay eggs out and potatoes.
Cover with remaining rice. Sprinkle rice with a little cold water.Add ½ cup cold water and steam.
Serve with sour milk.