Ingredients:

Chicken kheema – 1/2 kg
Savala – 4
Biriyani rice – 2 cup
Ginger , Garlic crushed – 1/2 spoon
Green chilly crushed – 4
Pepper powder – 1/2 tbsp
Garam Masala – 3/4 spoon
Corriander leaves – a handful
Ghee – 3 tbsp
Vanaspathi – 2 tbsp
Cardamom, Grampoo, Patta – 2 each
Biriyani colour – little
Lime juice – 2 tbsp
Salt – as needed.

Preparation:
In a cooker add vanaspathi and sort savala, cardamom, grampoo, patta, 1 tbsp corriander leaves, puthina leaves and sort well. Add rice and cook, then add 3 cups of water, salt and cook until a whistle comes nad then put off the flame. In another vessel add vanaspathi, add tomato, savala, garlic, ginger paste, green chilly and sort well. Add chicken kheema, pepper, savala, garam masala, salt, corriander leaves and puthina leaves and cook. Add a tbsp of lime juice to this. Add garam masala, corriander leaves, puthina leaves, lime juice nad colour to the cooked rice. Pour some ghee in another plate and place kheema into it. Add rice, kheema, masala repeatedly. Then steam it in oven or in simmer for 3 to 5 minutes.