Take a large bowl add 1kg chicken and add 1 cup of curd.

Now add turmeric powder, chilli powder, biriyani masala powder, garam masala, 1cup brown onions, 1 cup coriander leaves, mint leaves. Mix this well.

Now add half lemon juice, 5 to 6 tbsp mustard oil. Salt as needed. Mix this well and marinate it for 1 hour.

At this time take 2 glass of basmati rice and wash it properly. Soak the rice for few minutes.

After marinating chicken for 1 hour now it's time to cook it. Heat a kadhai add 2 tbsp ghee and cook the chicken for 20mins approx or until the chicken cooked properly. Keep it aside.

Now in a large pot add 10 glasses of water. Add salt as needed and all the khada masalas along with 2tsp desi ghee.

After the water hot enough now add the soaked basmati rice and cook it until 80% done. Strain the rice immediately and spread it in a large thali to do not over cook.

It's time for layering the biriyani. Take a thick biriyani pot. Add 1tsp ghee and the left over masalas in the 1st layer along with a little water.

Now add the cooked basmati rice in the 1st layer, add some fresh mint and chopped coriander and brown onions. Now add the chicken pieces. Continue this layering upto 2 to 3 layers(depend on how big your pot is).

Now in the top layer add cooked rice, brown onions, freshly chopped mint and coriander leaves and green chilies. Add some saffron milk and kewda water.

Cover the pot with a foil paper and cover it. You can stick the outer part with the dough but the foil paper makes it easier.

Now keep the pot in low flame for 20 to 25 minutes.

After 2min turn off the flame and keep this aside for another 20mins.

After 20 mins open the pot carefully.

Finally served the rich and aromatic biriyani with your favourite raita and salan.