Items Required:

Chicken: 500gms
Dry grapes: 50gms
Ghee: 50gms
Curd: 3 cups
Kesari: ¼ tea spoon
Onion: 3
Eggs: 4
Rice: 500gms

Items Required for masala:

Onion: 3
Garlic: 5 petals
Japatre: 1 piece
Gasagase: 1 spoon
Dalchinni: ¼ spoon
Garlic petals: 4
Ginger: 1 piece
Coriander leaf: ½ bundle
Cardamom: 3
Green chili: 5
Pudeena: ½ bundle
Salt for taste

Preparation Method:

Clean rice in a vessel-keep water to cook rice. Put small quantity of rice and spread and put pieces of chicken on it. Put ghee on it, put kesari in water, put some hot milk, turn it, sprinkle water, fill the mixture in the rice vessel, and close the mouth of the vessel, grind all the mixture, put in curd, and keep the mutton in water, after two hours, put the roasted onion pieces, and keep on the hearth, cook it, and in the centre of cooked rice, put the mixture, and cook the eggs, remove the husk of the eggs, and make small pieces, and mix dry grapes, almond pieces, roasted in ghee with eggs with eggs, and put in to biriyani and mix.