Put Butter in a wide Tawa, add the garam masalas, then sliced onion, don’t make it brown as in normal biryani. Stir until it becomes skin color.Add Ginger Garlic paste, then yogurt, salt ,chicken ( Soaked before 1/2 an hour with lemon juice, white pepper and Salt )
Fry for few minutes It will leave its Juice.
After it is half cooked take out the chicken pieces out.Strain the whole things out.In that stock put 2 tbls fennel powder, 1 cup fresh cream , bring it to a boil, till it thickens. Add chicken pieces and make it a thick gravy boil water In a separate vessel add water, rose water, little lemon juice. Now add the soaked rice.Boil nicely until all the water is absorbed close the lid and set aside for 5 min.
Take a separate Tawa. Put the chicken gravy a layer, rice a layer then gravy again a layer of rice and at last sprinkle finely chopped coriander leaves and keep it in very low flame tightly covered for 10 min.