Wash the chicken pieces. When dry then cut it. Add the ingredients in yogurt and mix it well. Then coat the chicken pieces in the batter and then put in the refrigerator, covered.
Put the chicken pieces in a flat-bottom pan and then cover the lid for cooking.
For Smoking the Tikka
When the water is dry and the chicken pieces are cooked then put the piece of coal and then pour oil and quickly cover the lid.
Fry the onion in the oil until reddish brown then add garlic and fry for a short time and then put into a bowl and let it cold.
Add yogurt, tomatoes, salt, chili, turmeric powder, garlic, ginger and fried onion in a blender and blend well. When blended add fried onions in it.
Put the batter in the same oil in which the onion was fried. Add the rest of the spices and then cook. When the masala will start leaving the ghee then add green chilies and coriander and finally cover the lid.
Take a skillet add water and all the rest of the ingredients. When the water is hot and the steam starts rising then add rice in it. When it is 90% cooked and the water is dry.
Spread a layer of biryani masalah at the bottom of the skillet. Then a layer of rice. Then a layer of masalah again and then a layer of rice. Put chicken pieces, some slices of Lemon, yellow food color, fried onion and mint leaves. Cover the lid for 10-15 minutes.
After 15 minutes uncover the lid and mix the ingredients.