Shahi Biryani

Ingredients:

• ½ kg Basmati Rice (semi-cooked)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 8-10 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• ½ A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2-4 pinch Saffron,pods Cardamom, Cinnamon
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• 2 tsp Ghee
• Salt to taste
  

Directions

• Smear ginger-garlic paste.
• Keep them aside, fry the sliced onions in a heated pan on low flame till light brown.
•  Let the onions cool down and crush them.
• Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the ginger garlic paste.
• Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
• Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
• Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
• Spread a layer of fried mixture
  
  over this, and again spread the remaining semi-cooked rice. Now add the aromatic water in a circular motion over the rice layer. 
• Now tightly cover the vessel with a lid. Keep it on a low flame on tawa.