Lahori Biryani (shadion wali)

Marinate chicken with spices and 4 tablespoon yoghurt and let it sit for 20 minutes.

For Rice

In a large pot for biryani take water, bay leaf, cumin, black pepper and salt. Bring water to boil then add soaked rice. Mix well so spices release flavours. Cook rice until 70% cooked then drain all water and keep rice in a strainer until required. (Mix little oil in rice to avoid sticking.)

For gravy:

In a wok, fry potatoes with a pinch of salt until golden brown, transfer potatoes to a paper towel and set aside.

In the same oil, fry sliced onions until crispy golden. Drain oil on a paper towel and spread on a single layer to crisp. Crush onion with hand or in a food processor and mix in the marinated chicken.

In the same wok, leave only ½ cup oil and (remove extra oil ) cook marinated chicken for 7 minutes until colour changes then add tomato puree and cook further for 10-15 until all tomato water dries and oil separates. Your chicken should be tender by now or cook further as needed. Sear chicken ( bounty) well for a rich taste.

Now add whipped yoghurt, and bring the gravy to a boil. Now, mix in chat masala (if using) potato, prunes, mint, coriander and green chillies, mix well. Chicken gravy is ready.

Assembling

In the large thick bottom rice pot smear 2 tablespoon oil in the bottom.

Make the first layer of ⅓ rice in the bottom then add a layer of half of the chicken gravy.

Now make the second layer of ⅓ rice and another layer of chicken gravy dividing chicken and potato evenly in each layer.

Finally, add the third layer of ⅓ rice. Add another 2 tablespoons of oil on top of rice.

Mix orange colour, saffron and water together. Spread evenly over the rice. ( You may also add kewra water along with saffron)

Cover pot with foil to seal the steam. Cover with a lid too. Keep the pot for dum for 15-20 minutes until rice is fully cooked and steam rises to the top when the lid is removed.

Mix rice with a large flat spoon or a small plate. (Do not over mix to break the rice grains.) And serve hot with raita and kachumber.