Shahjahani biryani

Ingredients
Boneless chicken ½ kg
Oil ½ cup
Ginger garlic paste 1 tbsp]
Onion 1 cup chopped
Poppy seeds grinded 1 tbsp
Cashew nuts 10 grinded
Coconut 1 tbsp grinded
Tomato puree ½ cup
Lemon juice 2 tbsp
Ingredients for marination
Yogurt 1 ½ cup whipped
Allspice 1 tsp
Chili powder 2 tsp
Salt 2 tsp
Turmeric ½ tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Saffron ½ tsp
Kewra water 1 tsp
Yellow color pinch
Rice ½ kg
Salt 2 tbsp to cook rice
Method
Marinate chicken with all the ingredients under marination, heat oil fry onion till light golden, add ginger garlic paste with grinded poppy seeds, cashew nut and coconut paste add tomato puree, fry well till oil comes on top add marinated chicken, lemon juice,. Cover pan and cook for 20 minutes till chicken tender and thick gravy left.
To assemble
Put half rice in a oven proof dish place the cooked chicken cover with remaining rice top with saffron, color, coriander leaves, and ¼ cup oil, cover with foil cook on dum in a preheated oven for 20 minutes serve with raita and kachomber