Soak the rajma overnight and boil it for two whistle with 2 glass of water, 1/2 tsp salt and 1/2 tsp turmeric powder in a pressure cooker on medium flame.
Separate the water from boiled rajma (keep the boiled rajma water for further use).
Heat a pan, add cooking oil and let the oil heat properly.
Add hing and cumin seeds into the hot oil, fry it for few seconds.
Add grated ginger and garlic and fry it for 30 seconds.
Add turmeric powder and red chilli powder and mix it.
Add onion paste and fry it for a minute on medium flame.
Add tomato puree, mix it and cook it for 2 minutes on low flame.
Add cumin powder, coriander powder and black pepper powder, mix it properly with masala paste.
Cover it and cook it for a minute on low flame, keep stirring in between.
Fry the masala paste till oil is separated from the masala.
Increase the flame to high and add rajma stock (boiled rajma water).
Add 1/2 cup of water and stir it.
Add chopped green chilli, chopped ginger and boiled rajma into the pan.
Add salt to taste(I had already added salt while boiling rajma).
Cover the pan and cook it for 2-3 minutes on medium flame.
Add garam masala powder, chopped coriander leaves and butter and turn off the flame.
Serving process:
Serve in a plate, Garnish with coriander leaves, onion rings and butter.
Ready to serve with plain steam rice, jeera rice or pulao.
Add curd, red chilli powder, turmeric powder, shahi biryani masala powder, chicken masala powder, green chilli, 1/3 cup coriander leaves and 1/4 cup of mint leaves into the chicken.
Add 6 green cardamom(crushed), 3 black cardamom(crushed), 1 javitri, 1 inch cinnamon stick and 4 cloves.
Mix it properly and keep it in refrigerator for an hour for marination.
Onion Fry process:
Heat oil, deep fry the finely chopped onions till it turns golden brown.
Take out the fried onion on the kitchen towel to absorb extra oil.
Rice Preparation:
Put 2.5 litre of water in a pan, let it come to boil.
Add washed rice, 1 tsp ghee, 4 green cardamom, 3 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt into the rice.
Mix it gently, cover the pan and let it come to boil.
When the rice starts boiling, check the rice, it should be 50-60% cooked.
Turn off the flame and drain the rice properly (you may remove the whole spices).
Biryani Layer preparation:
Take out the marinated chicken from the refrigerator.
Take a deep and thick pan, put the marinated chicken on the base of the pan.
Put 1/3 of the fried onion on it, spread it evenly.
Add little coriander leaves, mint leaves and 1 tbsp ghee on the onion.
Put 1/2 of the half-cooked rice on it, spread it evenly.
Add 1/3 (half of the remaining fried onion) of the fried onion, coriander leaves, mint leaves and ghee again to make second layer.
Put the remaining rice on it, add saffron soaked milk on the half part of the rice.
Add 2 tsp food colour on the other part of rice ( you may add kewra water and rose water for restaurant style aroma).
Sprinkle remaining fried onion, coriander leaves and mint leaves on it.
Spread 1 tbsp ghee again and cover the pan.
Cooking process:
Make a stiff dough of wheat flour to seal the edges of biryani pot (you may use foil paper to cover the pan).
Seal the edges of the pot, seal it properly so that steam does not come out when we cook it.
Turn on the flame and reduce the flame to medium, put the sealed biryani pot on the flame.
Cook it for 20 minutes on low-medium flame then reduce the flame to low.
Cook it for 15 minutes on low flam.
Turn on the other flame and heat a tawa, once the tawa is heated, transfer the biryani pot on it.
Cook it on tawa for 15 minutes(first 7 minutes on medium flame and rest 8 minutes on low flame).
Turn off the flame and keep it aside.
Cut the edges of dough carefully, do it very carefully to avoid the burn from the steam.
Serve in a plate, garnish with onion and lemon slices.
