Slice all the veggies. Mince green chillies, ginger and garlic together. Keep it aside.2)Soak saffron in 2 tbsp hot water.

Saute ½ pc onion in ghee.

Add clove, cinnamon stick, cardamom, half of carrot and sauté well.

Pour water and add salt as required. Let the water boil.

Mix in the kayama rice and cook covered till the water drains.

In the mean time marinate the chicken in chilly powder, turmeric powder and salt. Fry it in oil.

Saute half pc onion, the remaining carrots, badam and raisins in ghee. Keep it aside.

Heat oil in another vessel and sauté the onions in it.

Mix in the minced green chilly and tomatoes. Sauté well.

Add all the remaining masalas and mix well.

Mix in the fried chicken and add little water. Simmer it in low flame for 3-5 minutes.

Now add the cooked biryani above the chicken masala.

Sprinkle the sauted onion-dry fruits mixture and coriander leaves above the rice.15)Pour the saffron water above the rice and mix it slowly.

Separate the rice from the chicken masala.

Serve the biryani with salad, coconut chutney and curd.