Wash and soak the rice for half an hour. Then boil water in large pot when it boils add the whole spices and green chillies, then add the rice cook till its 3/4 done. Strain and keep aside. Now sprinkle a little oil and saffron colour on the rice gently mix it.

Wash the chicken and pat dry. In a large kadai heat oil add the sliced onions fry till golden brown, now add the chicken pieces and fry till it changes colour, then add ginger garlic paste fry for a few mins, add Kashmiri red chilli powder, dhania powder, jeera powder, haldi powder stir fry for few mins, then add tomatoes stir fry till tomatoes are mashed and mixed with the masala. Now add the coconut paste,biryani masala, curds and salt stir fry till oil leaves the sides, add kasori methi.

For layering the biryani take a pot add rice,making a layer sprinkle some fried onions,spread the chicken masala over the rice,sprinkle some chopped coriander leaves,now again place a layer of rice,sprinkle fried onions, chopped coriander leaves,kewra water and ghee. Cover and keep on a tawa on high flame for 5 mins then on medium flame for 15 mins

While serving garnish with chopped coriander leaves and boiled egg pieces