Afgani Biryani

Basmati Rice 1/2kg
Chicken 1/2kg cut into small pieces
Curd 500gms
Ginger-Garlic 4tsp
Olive Oil 1cup
Cinnamon Sticks 1-2
Black cardamom 1
Bay Leaf 1inch
Black Pepper Whole 1/2tsp
Clove 3-4
Onions 3Big, finely sliced
Tomato Puree 1/2cup
Coriander Powder 2tsp
Elachi 3-4no & Elachi Powder
Green Masala (green chillies,dhaniya leaves,pudina leaves and salt)
Saffron 2pinch
Rose Water 1tsp
Desi Ghee 1cup
Salt as per taste

Mutton Kofta:-
Mutton Boneless 1kg
Badam 6-7no
Green Masala Chopped
Phuthane 1tsp
Fried Onions 1/2cup
Salt

Method: -
            Grind mutton with badam and phuthane, then mix green masala chopped with crushed fried onion and salt,mix it well and make kofta and deep fry it and keep aside.
             Marinate chicken with ginger-garlic paste & curd for an hour. Heat oil,add cinnamon stickes,black,cardamom,green cardamom,bay leaf,black pepper whole,clove. Cook for 1-2mins or untill raw smell of spices is gone. Add sliced onions & fry on low flame till golden brown.
             Add tomato pure,red chilli powder,coriander powder,green cardamom powder,salt and marinated chicken and cook for approx. 10mins. Add 1cup water cook further for 10min or till the chicken is tender.
             Add green masala paste & cook for 5min. And at last add the fried mutton kofta in the cook aqni and put it on dhum for 5 to 6min.
            Boil basamati rice with milk,green chillies slit,shahi zeera, dhaniya leaves, bay leaves, badam ka phool, and salt to taste.
            Spread a layer of half the quantity of semi-cooked rice in a heavy bottom vessel. Put a layer of cooked chicken & kofta above rice layer. Then again spread a layer of balance half quantity of semi-cooked rice above the chicken.
             Sprinkle melted Desi Ghee, lemon juice,fried onions,chopped dhaniya,saffron mix with milk. Cover it with lid & cook on low flame for another 5-6mins. Finally add rose water & Delicious Afghani Biryani is ready to eat.
*SERVE HOT*