Recipe link just below this recipe. Follow the recipe instructions to make chicken tikka. Set aside.

To make the masala for biryani, heat 2 tablespoon ghee in a large pan over medium-high heat. Add onions and tomatoes. Sauté for 3-4 minutes or until the onions start to brown. Add ginger paste and garlic paste. Sauté for another 2-3 minutes or until aromatic.

Add ground cumin, ground coriander, garam masala and red chili powder. Sauté for a minute. Add 1 cup coriander (cilantro) leaves, mint leaves and yogurt. Stir to combine. Cook for 2 minutes. Separate the chicken tikkas from the skewers and add them to the masala. Add saffron milk. Season with salt. Stir to combine. Heat through. Remove from heat. Set aside.

To cook rice for biryani, soak rice in water for 20 minutes. Drain. Set aside.

Meanwhile, heat 2 tablespoon oil in a large saucepan over medium- high heat. Add bay leaves and sauté for few seconds. Add rice. Fry for 2 minutes. Add lemon juice and cover with water. Season with salt. Stir. Increase the heat to high. Bring to a boil. Reduce the heat to low. Simmer, covered, for about 5 minutes or until rice is half cooked. Drain. Set aside.

To layer the biryani, in a heavy bottomed pan, add masala, then rice and sprinkle with coriander (cilantro) and mint leaves. Then add another layer of masala, rice and herbs. Repeat the layers until masala, rice and herbs are finished. Garnish with fried nuts and raisins.