Butter Chicken Biryani

For the chicken.. Marinate 750 gm chicken with tandoori paste ( 1tsp ginger paste , 1 tbsp garlic paste,1 green chilli, half tsp garam masala, 4 tbsp lemon juice, little coriander , 2 tsp red chilli powder ,3 tbsp tandoori masala powder, 1tbsp kasuri methi ,salt and red colour to fine paste)also apply 5 tbsp hung curd. Let marinate for  few hrs. Remove all excess marinade and grill the chicken in the oven till tender(if you do not have an oven you can simply cook the chicken in a vessel on stove) when the chicken is cooked heat few pcs of coal and grill the chicken on direct flame along with the coals(you just need to give it the charred effect so just grill for few seconds)
For the gravy  heat a kadhai and add some butter and oil add half tsp zeera ,half tbsp ginger paste half tbsp garlic paste , saute and add paste of 2 fist kaju and 1 fist 4magaz (grind it with milk to make fine paste),saute little and add 1 tetra pack of tomato puree (you can use paste of 3 tomatoes but ready puree tastes best) , saute little and add the leftover masala of the chicken , add 1 tsp red chilli powder, 1tbsp kasuri methi, 1tsp garam masala powder , 2 tbsp honey some chopped coriander and salt . Saute for some time then add the chicken and saute, add a 4 tbsp cream and cook for 2 min till oil comes on top . Lastly add more chopped coriander
Boil 2.5 cup of rice with whole garam masala and salt ,till almost done , strain and keep aside
Fry potato wedges and keep aside
For the layering … in  a vessel spread a thin layer of rice followed by the butter chicken then a thin layer of rice , followed by layer of potato wedges . Then add all the remaining rice  and sprinkle some barista , kothmir , phudina , 2-3 spoon ghee, yellow food colour , red food colour (  I use direct colour powder and put small pinches over all .. I do not dissolve the colour in water , this gives the rice a good look) . Put the vessel on a tava and cook on high heat for 10 min and low heat for 30 min . Slightly mix the plain rice layer on top to create beautifully coloured rice. Serve hot with dahi kachumbar or boondi raita.