Make a paste of the ingredients below:
fresh green coriander , Mint leaves , Green chilies, Ginger Garlic paste and White Onion.
Put everything in the blender together.
The paste should be nice and smooth.
Wash the chicken. Drain and rub the ground paste. Leave it in for 15 mins.
Add the yoghurt, garam masala and salt. Mix well. Leave it to marinate for 1 hour.
Do not peel the potatoes, wash them properly and dice them. Prick them with a fork. Rub salt on the potatoes and put them aside for 10 minutes.
Heat a little oil and fry them for 5-7 mins and set them aside.
Boil around 2 liters of water and add 1 tsp of oil to it. Once the water boils, add 1 tsp of salt and add the rice and boil for around 7-8 minutes, till its around 2/3 done. Drain and transfer to a wide pan.
Cook the chicken now. Heat ½ cup of oil in a pan. Add onions and fry till they are golden brown. Remove half and set aside.
Add the marinated chicken to the onions in the pan. Fry stirring constantly and let the contents come to a boil. Continue frying on medium flame till the oil starts to surface.
Add a little water, around a cup and cook covered till the chicken is two third done.
Now add fried potatoes and cook on slow flame on 5-7 mins till the chicken and potatoes are tender, around 5-7 minutes. When the yakhni is done, there should be around 1.5 cups of gravy left.
Now assembling the Biryani. Spread the rice and then chicken yakhni over it.
Sprinkle saffron mixed with warm milk, melted ghee, and fried onions. Dot with cream.
Cover with tight fitting lid and cook for 1-2 minutes on high flame, then on slow flame for about 15-20 minutes till the rice is done.