Tangri Kebab Biriyani

INGREDIENTS:
Basmati rice (500gms).
Chopped onions golden fried. (2 cups).
Ginger-Garlic paste (2 TBs).
Chicken tangri(8-10).
Coriander powder (1 Tsp).
Turmeric powder, Chili powder, Salt as per taste.
Lemon juice (2 TBs).
Whole garam masala.
Jayfal-Jayatri powder (1 Tsp).
Oil (4 TBs).
Curd (100gms).

PROCEDURE:
Marinate chicken with salt, ginger-garlic fry, coriander powder, garam masala powder, turmeric powder, chili powder, lemon juice and curd for 4-5 hours.
 Massage the chicken well with the ingredients by making holes in it with fork, so that all masala gets into it well.
Now insert them into skewers and roast them well on both sides in OTG in 200 degrees for 13 minutes on one side another 6-7 minutes in another side.

Now cook rice with whole garam masala, oil, mint leaves and coriander leaves.
Drain the water and keep aside.
In a big vessel layer rice, then chicken, then fried onions, coriander, now again rice, then chicken if remaining, or boiled fried eggs and potaotes, then again rice and the procedure repeats.
Before serving tangri dum biriyani, place it on stove in simmer mode and dum it for 15-20 minutes and then let it be un touched for 5 more minutes.
Now slowly remove the lid and serve it in layers, so that each layer's flavor is enjoyed.