1) In a pot put six tablespoon of oil which you fried birista with keep on flame 2) Add whole garam masala let it splutter add tomatoes and cook on medium flame till its soft and paste like 5) Add all spices, ginger garlic and yogurt, mix well add chicken pieces and medium flame 6) Add potatoes, three quatre of birista and tomato puree, now keep high flame if its watery 7) When dried up a bit simmer if you are not mixing with rice, if mixing with rice do not simmer keep aside will simmer with rice 8} Keep a pot on flame with eight cups of water, add whole garam masala and let boil when bubbling add salt, rice and cummin seeds, cook till almost done 9) Keep a strainer ready beneath keep a pot, pour all rice with water on it and let all water get strained out 10) In the same pot which you boiled rice put half of the rice put a tablespoon of ghee and a tablespoon of used oil of birista (if remaining) mix well 11) Add saffron mixed in lemon juice then on two sides add color and mix with rice so its colored well, now add remaining half of the rice from the strainer put quarter birista (left) and add a tablespoon of ghee and simmer 12) If mixing with masala do not put the left rice of strainer in coloured rice 13) If putting them together in chicken masala pot, pour white rice over chicken masala, add ghee one tablespoon and stir slightly and spread rice evenly 13) Sprinkle remaining birista then spread coloured rice and ghee, cover with foil and put lid on and keep stone on it 14) Simmer the biryani, if using charcoal can keep few charcoal on top and leave very few in the charcoal stove 15) After half and hour, check if its done, can do charcoal smoking if you desire 16) If you have kept the rice and masala together, can now separate rice in different pot or in casseroles 17) Serve with raita or kachoomer
