Mumbai biryani

1 Chicken (14 pieces) 3 cup Rice 4 Potato 6 Tomato 4 Onion 4 Lemon1 cup Dry plum 1 cup Yogurt 1 ½ cup Ginger garlic paste 6 Green chilli 1 bunch Mint chopped 6 Small cardamom 4 Clove 6 Whole black pepper 1 tsp Whole cumin 1 tbsp Red chilli powder 2 tbsp Coriander powder 1 cup Milk 1 pinch Food color1 cup Clarified butter/oil Wash the chicken and marinate it with yogurt, ginger garlic paste, red chilli powder, coriander, green chilli, lemon, mint, green chilli, dry plum and salt and leave it for half an hour.In a large skillet fry the chopped onions till it turns golden brown.
Take out half of the onions and place them on an absorbent paper. Now add the chicken in skillet with the fried onions and cook until all water dries.
Sauté and make sure that there is no water left. Steam the potatoes and cut each potato into four pieces and deep fry .Add the chopped tomatoes and fry the with the potatoes until tender.
Top the chicken with fried potatoes and tomatoes. Boil rice separately. Add mint, green chili, cardamom, black pepper, salt and cloves while boiling.
Do not cook rice more than 1/3. In a greased cooking pot add a layer of rice, then a layer of chicken. Keep on alternating the layers and finally add the fried onions on top of rice.
Put a pinch of saffron in warm milk and pour over the rice. Squeeze the juice of two lemons. Allow to cook on a high flame for 10 minutes.
Then lower the flame, cover and simmer until biryani is ready.