Then take out 2 tbsp golden fried onions for garnishing and add ginger garlic paste in the rest of the onions, fry a bit, then add whole spices and fry for 1 sec and add chicken and fry until it turns into a white color and done more then half.
Then add tomato, mint, fresh coriander, turmeric powder, red chili powder, cumin seeds, salt, green chili paste and plums, mix well with light hands to make sure you don’t break tomato rings.
Now add food color in yogurt, mix and pour on cooked gravy.
When it starts boiling, add boiled potato, mix well and switchoff the flame.
Now in separate pan, add water, salt and ½ cumin seeds, heat up for 2 minutes and add rice.
When starts boiling, take out some rice and spread on cooked gravy, then let them cook remaining rice until half done.
Then drain and spread on gravy.
On top of the rice, pour kewra water, mace powder, nutmeg powder, greencardamom powder and big cardamom powder, take equal quantity and use 1 tsp, some ghee and golden fried onion, put on dum for 15 to 20 minutes.
When biryani is done, put some in oven dish and cover with puff pastry crust, apply beaten egg with brush and bake in preheated oven on 160 degree centigrade for 15 to 20 minutes.