Marinate chicken (cube sized) with half curd, ginger garlic paste,tandoori masala,salt, 1 tsp oil for alltleast 8 hrs or overnight

In a pot boil water for rice. Add tejpatta 3 green cardmom 1 dalchini stick and shahjeera with salt and ghee. Add soaked basmati rice when water boils. Remove when done and drain out all water. Keep aside coveted

Grill the marinated chicken in Tandoor or oven or grilled pan till done then give it a Dum on open Kali on direct flame. Keep aside

In a pot add oil.when hot add tejpatta shahjeeta green and black Cardmom dalchini add sliced onion and keep stirring when it gets brown add slitted green chillies and biryani masala. Keep stirring when oil starts separating add chopped tomatoes and mix well cover lid.

When oil starts separates add potatoes with skin in half and curd and salt.stirr contineously. Cover lid and cook potatoes.

Add coriander and check salt. If you like little spicy add pepper powder and Kashmiri chillie powder mix well. When done add half chicken tikka pcs and mix well.

Add basmati rice over the gravy and spread all remaining tikka pcs over it. Sprinkle good amount of ghee over rice on all sides and coriander little biryani masala and colour as per your choice. Cover and keep on low flame for half and hour. Sum biryani will be ready. Serve with raita and slices onion