*Galangal can be found in Oriental shops. Citric acid, Orange rind & Khulanjaan is a must for this rice.
Directions
In a pot heat oil & fry the Onion until very light golden.
Add the Orange peel then chicken & fry for 2 min. ( If adding meat then you need to add 2 c water & cook until meat is 3/4 way tender).
Add Khulanjaan, salt, pepper & chilli then stir fry for 2 min.
Add the tied spices then the tomato paste & fry for 1 min.
Add the peeled potatoes citric acid then the water & cook 10 min over low heat.( both chicken & potatoes should be half cooked or it will fall apart once the whole thing is cooked).
Remove from heat ( make sure the end gravy is not too dry) & pour 2 tbsp of rose water mixture over it.
While the chicken was cooking, Cook the rice & drain it out.
Pour the rice over the chicken curry, Make 6 -7 whole in the rice & pour the rose water mixture in it, then pour 2 tbsp oil over the rice.
Cook over low flame(just like dum for Biryani) for 1 hour.
When rice is done toss the bottom part over the top & bring out on a dish.