COURTESY AND CREDIT: Original recipe of @CUCINA PICCANTE*
Saajida Laher Mayet

1 Chicken, cut, cleaned & washed
Marinade:
1 tsp rough salt
1/2 tsp Arad – turmeric
3 Peppercorn – Black Maree
3 Cloves – Lavang
3 Cinnamon Sticks – Taj
3 Cardomom Pods – Elachi
1 tsp whole cumin – Jeero
1 tsp rough chillies
1 tsp Kashmiri red chilli
1 tsp fine dry coriander – dhana
2 tblsp red ginger garlic Masala
1/4 cup oil
1/4 cup lemon juice
Pinch of Saffron infused in half a cup of boiled water, 2-3 drops of Saffron essence( reserve about a 1/3 to sprinkle on the rice)

Mix the above ingredients together, add in the chicken and coat well. Add in a big handful of fried onions. Boil 3 cups of rice with 6tsp salted water, boil for about 7 minutes. Drain out and quick rinse with cold water. Add in 1 cup of frozen peas and mix together. Set your pot by placing a little oil at the bottom of the pot, put in a layer of foil, drizzle oil over the foil as well, layer your unfried potatoes to cover the base of the pot. Shake off excess marinade from the chicken and place it on top of the potatoes. Add half the rice into the Biryani marinade. Mix well to incorporate the Masala and rice. Place this on top of the chicken. Then mix the balance of the rice with the reserved Saffron water then place that on top of the Masala rice. Drizzle 3 tblsp of ghee over the rice, add in 1 cup of water and steam for 1hr on medium high heat. Boil eggs for serving, slice in half, top with fresh coriander/Dhana

Dhai – Sour Milk
Blend green chilli, fresh coriander, salt, jeero, garlic and lemon juice. Add to sour milk. Adjust to your taste