Kolkata Biryani

INGREDIENTS: Mutton or Chicken with bones: 2 Kg
Boiled Eggs Crest off: 1 Doz
Boiled small Potatoes: 1 Doz
YAKHNI_______________
Cooking Oil: 1/4 Cups
Yogurt: 1 Cup
Fried Onion: 1 Cup
Ginger Paste: 5 Tbsp
Garlic Paste: 5 Tbsp
Black Pepper whole: 1Tbsp
Cloves: 1 Tea Spoon
Green Cardamom: 20
Black cardamom: 4
Javetri: 4 flacks
Kabab Chini: 1 Tea Spoon
Cinnamon Stick: 4 of 1 inch
Cumin Seeds: 1 Tbsp
Salt: 2 Tbsp
Water: 4 Glass of 16 oz
QORMAH____________
Yakhni: 3 glass
Milk with cream: 1 1/2 Cups
Oil: 3/4 Cups:
Ghee: 1/2 Cups
Dried plumps: 12
Lemon Juice: 5 tbsp
Biryani Garam Masalah: 2 Tbsp                                          
Ingredients : Black pepper: 1 tbsp, Cumin seeds: 1.5 Tbsp, Cloves: 1 Tea spoon, Green cardamom: 10, Black Cardamom: 3, Javetri flakes: 3, Cinnamon stick: 2, Fine grind them and use 2 Tbsp for 2 Kg Meat
Red Chili Powder: 1 Tbsp
Salt: 2 Tbsp
Rose water: 4 Tbsp
Kewda water: 4 Tbsp
Boiled Potatoes: 1 Doz
TO BOIL RICE:
Basmati Rice: 4 Lbs Extra Long Grain (soaked for 1/2 hours)
Cinnamon stick: 5 of 1 inch
Green Cardamom: 15
Cloves: 15
Salt: 8 Tbsp
Water: 10 Glass
FOR DUM
Remaing Yakhni: 2 Lit approx.
Boiled Rice 60% cooked
Boiled Eggs: 1 Doz
Ghee: 1/2 Cups
Fried Onion: 1 Cup
Saffron: 1 pinch mix in milk
Milk: 1 cup
Biryani Essence: 2 drops
Saffron: 1 pinch
Wheet Flour for sealing