Chicken Biryani for Lunch

So today is saturday a weekend for me and i made a pakistani food Chicken Biryani for myself so if you like it you can see the recipe below it and enjoy it also.
Method:

Planning of Rice:

1. Warmth oil in a skillet, include cloves, dark cardamoms (broken), straight leaves, cinnamon stick and panfry.

2. Include water (proportionate to rice weight), dark cumin, dark peppercorns and bubble on medium-low warmth.

3. Once the water is bubbled, add rice to the skillet and stew on medium warmth till water is dried out.

Planning of Korma:

1. Warmth oil in a skillet and broil onions till seared.

2. Include tomatoes, dried plums, ginger garlic glue and all flavors.

3. Panfry the additional fixings, include chicken and cook for 15 minutes.

4. At long last, include yogurt and cook for 2 to 3 more minutes.

Planning Biryani:

1. Presently take half of the cooked rice in a different skillet and spread a layer of cooked korma over it.

2. Presently spread portion of the green flavoring i.e. mint leaves, coriander leaves and green chillies.

3. Presently spread the staying cooked rice and lay staying green flavoring to finish everything.

4. Cover the dish and stew on light fire for 15 minutes or until the point when it is completely cooked.

5. Karachi biryani is prepared. Serve hot and appreciate with your family.