Roast and grind all the whole garam masala. U can Store in an airtight container for future use
Marinate chicken with salt, chilli powder, alu bukhara, curd and ginger garlic juice for 15 min.
Heat 2tbsp oil in a pan and cook the chicken in it till 90% cooked. Add water if required. Do not dry the gravy. It should b in liquid form.
Peel the potatoes and put slit marks in the middle. Coat zafrani colour. Cook the potatoes with 1tsp oil and salt and water. Tip:Add only as much water as it is required to boil and dry. (You should not throw away the water.)
Rice: add 2 an a 1/2 tsp salt and a pinch of shahi zeera, 3 elaichi, 3 cloves 3 kabab chini and a small stick of cinnamon. Bring to boil. Then add soaked rice. Cook 90%. Drain extra water Tip: when the rice is cooked halfway add 1tbsp lime juice. This way the rice grain does not break.
Assembling: take a big pot. 1) Place the cooked chicken 2) drop in the potatoes.3) sprinkle some garam masala 1tsp kewra water and 2 drop essence mixed with 4tbsp milk and saffron(keep half milkfor the last layer)
Layer the full boiled rice. Add melted ghee on top. Drizzle zafrani milk and sprinkle garam masala. Seal the pot with flour dough.
Place the pot on a tawa and cook on low flame for 1/2 an hour.
Serve hot with raita or ghol.
