BOMBAY BIRYANI || AUTHENTIC || TRADITIONAL || ALSO SPICY

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INGREDIENTS
Chicken: Skinless medium pieces: 2 kg
Long Grain Basmati Rice: 2 Kg
Potato: Skinless 2 to 2.5 inches pieces: 600 gm
Onion: 350 Gm
Green Mint chopped: 1 bunch
Cilantro Chopped: 1 bunch
Oil: Total 3 cup
Hot milk: 1 cup (for Dum time only)
Ginger Paste: 3 Tbsp
Garlic Paste: 2.5 Tbsp
Lemon Juice: 5 tbsp
Yogurt: 300 gm
Tomato: 300 gm
Salt: 3 tbsp (For Chicken Marination)
Salt: 1 tbsp (For boiling Potato)
Red Chili Powder: 2 Tbsp
Turmeric: 1/2 tbsp
Coriander Powder: 2 Tbsp
Garam Masalah Powder: 2 Tbsp (OPTIONAL)
Jyfal Powder: 1/2 tbsp (OPTIONAL)
Javetri Powder: 1/2 Tbsp (OPTIONAL)
Black Zeera Whole: 1 tbsp
Black Pepper whole: 1/2 tbsp
Cloves Whole: 1/4 tbsp
Black Cardamom: 4
Dried Plump: 12
SPICES for RICE to Boil:
Salt: 5 tbsp (For boiling Rice)
Badiyan: 6
Black Cardamom: 5
Cinnamon Stick: 2 0f 2″
Cloves: 1/4 tbsp
Black Pepper: 1/4 tbsp
Small green chili Whole: 8

TO DO FINAL DUM
Food Color: 1 tea spoon
Hot milk: 1 Cup
Kewda water (OPTIONAL) 5 tbsp