First step: firstly brown then onions and set aside. Then take a large bowl and add brown onions crushed, ginger garlic paste.

Coriander powder, red chilli powder, turmeric powder, garam masal, salt, lemon juice, green chillies and fresh coriander leaves. Mixed it and cover it for half an hour.

After half hour add yogurt and biryani masala, mix it, cover it and keep it in fridge for an hour for marinate properly. In another pot heat up oil add chopped tomatoes soutay it.

When onions gone mushii add marinated chicken with all it's marination. Mix it on high flame then cover it and cook on medium flame for 10 min.

When chicken tenders and oil ozzes out then add blanched and peeled almonds, Aaloo bukhara, imlee pulp in the gravy and cook on high flame for few minutes till oil comes out properly. In a large pateela, add water, salt and dry spices. When water simmers add soaked rice in it.

Strained all the rice from water discard dry spices if want. Heat up pateela add little oil in the bottom of pateela.Then layers the gravy and rice. On top, add green and red chillies lemon veggies, garam masala, mint leaves and set the eggs. In a cup mix yellow food colour, saffron strings in milk and pour it on the top layer.

Cover it with foil piece for dum till it's done and steam comes out. Enjoy yummy Shehanshahi Biryani.