Cut Kathal and chop into pieces. Pressure cook for 2 whistle, with some salt, haldi powder and 1 tsp oil in 2 cup water.

Take oil in a deep kadai and fry half of the onions till golden brown. Keep them aside.

In the same kadai take the half boiled Kathal and fry them for 5 mins. Keep aside

In the kadhai put 2 Tb Spoon oil and add the kadha garam masala like laung, dalchini, choti elaichi - 4, badi elachi -1, tej Patta, javetri, jaifal and stir fry for 30 secs. Now add haldi, grounded Dhaniya, Jeera, and mix and fry for 30 secs. Now add the remaining sliced onions to the kadai. Saute for 4-5 mins till golden. Now add the ginger and garlic. Mix well and saute for 3-4 mins.

Now add some chopped Dhaniya and chopped tomatoes and mix well. Add 1 tsp salt, red chilli powder and saute for 5 mins.

Now add the chopped kaju, kismis and fried Kathal. Mix well and saute for 2 mins. Now add curd mix well. Add 1/2 cup water. Close the lid and cook for 5 mins in low to medium flame. Keep it aside.

Soak the basmati rice for 30 mins.Take a saucepan with lid. Take 6 cups water and add soaked rice. Choti elaichi -2, badi elaichi-1, laung - 3, dalchini - 1/2 ". Oil 2 tsp and bring to a boil. When the rice is 60% cooked switch off the gas.

Remove the rice and drain the remaining water. And the same saucepan put 2 tsp oil and 1 tsp ghee. Spread a layer of half of the Kathal cooked and kept separate. Now add some chopped corriender and mint. Now spread a layer of rice. Sprinkle some salt, ghee, some kesar milk and kewda jal and fried onion.

Now spread out the remaining Kathal. Now spread the rest of the rice. And garnish with corriender, mint, kewda jal, kesar, ghee, fried onion.

Cover the lid and put a dum. Sealed by atta dough.

Put the sauce pan on a thick tava. Cook on high flame for 5 mins. Than reduce flame to low and cook for 25 mins. Switch off the gas.

Keep it to cool for 10 mins. Remove the atta dough and serve the laziz biryani with some raita or mint chutney. And salad.