Korma Biryani Recipe in English and Urdu by Famous Chef Zarnak Sidhwa. She is doing a cooking show Food Dairies at Masala TV.

Ingredients:

Chicken 1 kg
Rice 1/2 kg
Yogurt 1 cup
Finely sliced onion 2-1/2 cups
Nutmeg, Mace, Green cardamoms powder 1 tsp
Ginger garlic paste 3 tsp
Freshly ground garam masala 1 tsp
Coriander leaves (chopped) 1/4 bunch
Whole green chillies 2-3
Saffron few strands
Yellow food color few drops
Bay leaves 2
Cinnamon sticks 2
(1 bay leaf n 1 cinnamon stick more for qorma)
Green cardamoms 4-5 whole
Cumin seeds 2 tsp
Salt to taste
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 2 tsp
Black peppercorns 7-8 (whole)
Cloves 4-5
Kewra water few drops
Oil or ghee 1/2 cup

Cooking Method:

Heat oil or ghee add sliced onion, when onion is brown take it out, crush half of the onion, keep aside.

In same oil add cinnamon 1 stick, 1 bay leaf, chicken fry till the water has dried, add ginger paste , garlic paste, fry for 2-3 minutes, add chilli powder, coriander powder, turmeric powder, sprinkle some water and cook till oil floats, add whisked yoghurt, crushed onion, salt, garam masala powder, chopped coriander, let it cook till the meat is tender and oil leaves the surface, add whole green chillies, turn off the flame, add kewra water, cover the lid for 2-3 minutes, pour the qorma oil in a bowl and keep aside.

Boil rice with cumin seeds, 2 bay leaves, 2 cinnamon sticks, whole cardamoms, cloves, black peppercorns, 2 tbsp salt, water, when rice is 3/4 done, strain in a colander. To assemble put a layer of rice, pour qorma over the rice again a layer of rice, nutmeg, mace, green cardamoms powder, remaining fried onion, (dissolve saffron in 1/2 cup of milk) pour the saffron milk over the rice, pour qorma oil over the rice evenly (which we poured in a bowl) sprinkle yellow food color, cover the lid tightly and simmer on low heat, serve with a raita.