Sindhi biryani

Ingredients
Chicken 1 kg 12 pieces
Rice ½ kg boiled ¾ done
Yogurt 1 cup
Tomatoes 4 chopped
Oil ¾ cup
Green chilies 6 grinded
Coriander leaves 2 tbsp grinded
Whole mix spices 1 tbsp
All spice 1 tsp
Ginger garlic 2 tbsp
Chili powder 2 tsp
Salt 2 tsp + 2 tbsp for rice
Whole green chilies 8
Dried plums 10 to 12
Potatoes ½ kg peeled cut and fried
Brown onion 1 cup
Coriander leaves chopped ½ cup
Kewra water 1 tbsp
Yellow color ¼ tsp
Method
Heat oil fry onion light golden and remove, add chicken with grinded green chilies and coriander leaves, salt, chili powder, chopped tomatoes, fry well add ½ cup water cover and cook till chicken tender, add yogurt, fried onion grinded, cook till mixture thick add fried potatoes, whole green chilies, dried plums, boiled rice with salt and whole spices till ¾ done drain. In a pan put a layer of rice then chicken mixture, chopped coriander, top with remaining boiled rice, spread 2 tbsp oil or ghee on top, add kewra mixed with color, put on dum for 15 minutes.