Semi boil rice with little salt and half crushed garam masala tied in a muslin cloth (potli).Drain water and spread out rice to dry out excess water.Marinate chicken with onion and ginger paste,curd, tomato puree green chilli paste and little salt.
Heat ghee and refined oil and fry chopped onion crispy brown.Set aside.Sprinkle caraway seeds and half crushed peppercorns and add the chicken alongwith the marination. Add boiled and fried eggs and few pieces of quartered potatoes.Cook on low flame till done.If required add little water but it has to be dried up.
Soak saffron in warm milk.Take a microsafe bowl and add little ghee.Spread a layer of rice little crispy fried onion then a layer of chicken.Spread rice again.Sprinkle orange red food colour. Add remaining chicken,eggs,potatoes and rice in layers, the half crushed garam masala,biryani masala,salt to taste, black pepper powder. Sprinkle saffron milk,mitha attar and microwave high power for 5 minutes.
The whole process may be slow cooked in a non stick pan tightly covered and placed on a deep bottomed wok with boiling water for at least half hour.
Serve with crispy fried onions (beresta) and cucumber, carrot and onion raita as a side dish.
