Handi Biryani

Ingredients
For the rice
4 cups water, boiling
1 1/2 cups rice, washed
2 Tbsp oil
2 bay leaves
2 green cardamom
1 black cardamom
2-3 laung
1 Tbsp cumin seeds
For the vegetable layer
2 Tbsp oil
1 tsp cumin seeds
2 onions, sliced
1 capsicum, sliced
2 boiled potatoes, diced
Salt
For the chicken layer
2 Tbsp oil
1 tsp cumin seeds
2 bedki red chillies
1 onion, sliced
2 Tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp zeera powder
1 tsp corainder powder
1 green chilli, chopped
1/2 kg chicken (Seasoned with some salt)
2 tsp sugar
2 tomatoes, sliced
3-4 Tbsp curd
For the milk layer
1 cup milk
3-4 strands saffron
2-3 Tbsp butter
Method
For the rice
Boil 4 cups of water in a pan.
In a saucepan, heat oil and add bay leaf, green cardamom, brown cardamom, cloves and cumin. Stir for 3 to 5 minutes.
Wash and soak rice in the saucepan and toast the rice before cooking it.
Add the hot water and bring it to a boil.
Drain the rice in a large colander, spread in a big plate, cool.
For the vegetable layer:
In a pan, add 2 tablespoon of oil, few cumin seeds, chopped julienned onions and stir for 2 minutes.
Add chopped capsicum and toss for 2 minutes.
Add oil in the same pan and fry chopped boil potatoes.
Add salt for seasoning. Stir 2 minutes and keep it aside.
For the chicken layer:
In another pan, heat oil. Add 3 - 5 bedaki chillies, cumin seeds, ginger garlic paste, turmeric powder, red chilly powder, cumin, coriander powder.
Add a couple of drops of oil and stir for 2 minutes. Season it with sea salt.
Add the chicken and stir for 2 minutes.
Add sugar and tomatoes. Cook for 10 minutes.
For the milk layer:
In a pan heat milk and add saffron and clarified butter. Stir for 2 mins.
To fill the handi:
In a handi, pour some chicken gravy.
Take half the rice and spread at the bottom, over the gravy.
Top with layer of chicken and a bit of the gravy.
Add most of the rice over this layer.
Top with layer of vegetables and spread over rice.
Sprinkle saffron infused milk and some lime juice.
With a spoon, draw lines across the layers.
Cover with lid and seal edges with dough.
Cook on a low flame for 30 minutes.