Masala:
Take a pot put 3 tbsp oil which you fried birista with keep on flame and add whole garam masala let it splutter add tomatoes and cook on medium flame till it's soft and paste like, add all spices, ginger garlic and yogurt, mix well and cook on low or medium flame.
Add birista, capsicum, carrot and tomato puree (now keep high flame if it's watery) when dried up a bit simmer if you are not mixing with rice if mixing with rice do not simmer keep aside will simmer with rice.

Rice:
Keep a pot on flame with 6 cups of water, add whole garam masala and let boil when bubbling add salt, rice and jeera cook till almost done.
Keep ready strainer beneath a pot, pour all rice with water on it and let all water get strained out.
In the same pot which you boiled rice put half of the rice put 1 tbsp ghee and 1 tbsp used oil of birista if remaining mix well add saffron, lemon juice mix in kesar colour and mix well with rice.

Fry the almonds, cashew nuts and zereksh in 1 tbsp of ghee then pour over rice.
In Masala pot pour white rice add ghee 1 tbsp and stir slightly and spread rice evenly, sprinkle remaining birista then spread coloured rice and ghee, take baking paper or foil paper cut size of pot, and simmer keep something heavy on top so no smoke escapes.
if using charcoal can keep few charcoal on top and leave very few in the charcoal stove.

After 20 mins you will get nice aroma of rice, check if smoke comes out as you open it's done.
In a platter put rice then lay grilled chicken serve with chutney and kachoomer.