Chicken (skin removed); medium to large pieces-1.5kg, FOR MARINADE-onion paste-150gms, garlic paste-70gms or garlic powder-3 1/2-4tsps (approx), ginger powder-1 1/2-2tsps (approx), yogurt-170gms, salt to taste, red chili powder-1tsp (optional), FOR RICE-basmati rice-5cups, finely chopped garlic-20gms, salt, green cardamoms-5, melted ghee (clarified butter)-2tbsps, OTHER INGREDIENTS-small potato-10; peeled and washed, ghee-80gms, oil-40gms, bay leaves-4, freshly crushed black pepper-1tsp or to taste, mace powder-1/4tsp, nutmeg powder-1/4tsp, garam masala powder-1tsp, kewra (vetiver) essence- a few drops, julienne ginger-2tsps, a handful of chopped green coriander, a few drops of biryani food color, eggs(hard boiled)-10, milk-5-6tbsps, fresh cream-3-4tbsps.

Step 1.  Mix all the ingredients listed under "FOR MARINADE" and coat the chicken with this mixture. Keep aside for 4-6 hours. Wash the rice and soak it in water for 1 hour.

Step 2.  Heat oil and ghee. add bay leaves and then add chicken pieces along with the marinade mixture. Cook over high flame for 10 minutes, add potatoes and cook over slow flame till both the chicken and potatoes are done and oil comes out. Add crushed pepper and then mace, nutmeg and garam masala powder. Mix well. Add vetiver essence, mix again, turn off the flame and keep the pan covered.

Step 3.  Meanwhile, cook the rice in rice cooker along with 5cups water, salt, cardamoms, garlic and melted ghee till done. OR bring plenty of water to a boil in a pan. Add the soaked rice, cardamoms, garlic and salt. Cook till the rice is three-fourths done. Drain out the water and spread 2tbsps melted ghee over the cooked rice and gently fold it.

Step 4.  Place 1/4th of the cooked chicken-potato over 1/4th of the cooked rice in a rice cooker. Spread, boiled egg, ginger and chopped coriander. Cover with rice. Repeat the layers. Sprinkle coriander, food color, cream and milk over the rice. Cover the rice cooker and cook again till done. Open the lid and, fold gently and serve with RAITA.