Khayberi biryani

Ingredients
Pasandas 750 gm
Salt 1 tsp heaped
Chili powder 2 tsp heaped
Ginger garlic 2 tsp heaped
White cumin roasted and crushed 1 tsp heaped
Coriander powder 2 tsp
Allspice 1 tsp
Mace ¼ tsp grinded
Nutmeg ¼ tsp grinded
Green cardamom ¼ tsp grinded
Green chilies 8 to 10
Yogurt 1 ½ cup
Brown onion crushed ½ cup’
Saffron ¼ tsp
Coriander leaves ½ cup chopped
Mint leaves 20 chopped
Raw papaya 1 tbsp
Rice 750 gm soaked for 1 hour boiled with 2 tbsp heaped salt and 1 tbsp mixed whole spices
Oil ½ cup heaped
Method
Marinate pasanda with Salt 1 tsp heaped, Chili powder 2 tsp heaped, Ginger garlic 2 tsp heaped, White cumin roasted and crushed 1 tsp heaped, Coriander powder 2 tsp, Allspice 1 tsp, Mace ¼ tsp grinded, Nutmeg ¼ tsp grinded, Green cardamom ¼ tsp grinded, Green chilies 8 to 10, Yogurt 1 ½ cup, Brown onion crushed ½ cup for 2 hours, put in a heavy bottom pan spread evenly. Top with boiled rice, sprinkle Kewra and saffron, cover the pan and cook on medium flame for 40 minutes.