Add to the 1/2 cup of water, the chili powder, coriander powder, amchur powder and tomato paste (if using). Mix together well and set aside.

Heat oil in deep fryer or large (non-coated) pan to 350 degrees and cook potatoes then cauliflower until cooked. Set these aside.

In a large skillet, large enough to hold all the ingredients, add about 5 tblsp of the oil you just used to fry your potatoes and cauliflower in. Turn the heat to medium/low and add in the cumin seeds.

After the seeds have had a chance to toast slightly, not blacken, about a minute, add in the ginger/garlic paste, tomatoes, chili pepper, onions and turmeric powder. Saute over medium heat until the tomato pieces break down into a mush or sauce (Masala) about 8-12 minutes.

Add the water/chili/spice mix into the pan and also add the salt into the mix, then rub the methi leaves between the palms of your hands, to break it up into the mix. Also add the coriander (Cilantro) leaves.

After toasting the Biryani Masala spices, allow them to cool down and then grind them into a coarse or fine powder depending on your preference. This makes enough biryani masala for deveral batches of biryani, store in a jar or sealed baggie, out of the sunlight, for up to 3 months.

In the thick parts of the chicken make deep slashes into the thicker parts of the chicken to allow the masala spices to better penetrate the chicken. (If your using boneless thighs you can make slashes at a medium depth)
If you are smoking the chicken, you can do that now.
In a large bowl, add salt to the chicken, lemon juice, then all the rest of the chicken spices, mix well, cover and let marinate 24 hours.

The next day, rinse your Basmati rice three times (removing excess starch from the rice) and then cover with water and let soak for 1½ hours. After the rice has soaked long enough, put on a large pot of boiling water, once boiling, add the spice sachet with all the rice spices and the Basmati rice (or add the spices without the sachet, you may want to pick these out before adding to the main pot, or go Indian style as I am sure in Indian households they don't mind eating around the whole spices.

Par cook the rice for about 4 minutes, we want the rice 90% cooked, don't stir the rice too often as we don't want to break the individual rice grains. After the 4 minutes, strain the water from the rice (and if you want the whole spices if you didn't use a sachet), remove the sachet and discard if you used it. Set the rice aside

In the bowl with the chicken that was marinating over night, add the 1 cup of yogurt and add 80% (about 5 oz) of the fried onions and ⅓ of the chopped cilantro bunch and ⅓ the chopped mint leaves and if your using the optional ingredients, add in the prunes, potato, carrot and peas. Mix well.

In a heavy bottomed pot, add 2 tblsp of ghee over high heat, when melted, keep the heat up high until it is roaring hot and now add your chicken pieces with its marinade and the potato cubes. Stir often cook on high heat for 5-6 minutes, cooking the chicken 85-90%, taste the masala for salt content and adjust as needed.

Now turn the heat to low, make sure the chicken pieces are spread out in one layer and add ⅓ of the chopped cilantro bunch and ⅓ the chopped mint leaves add 15% of the fried onions (about 1½ oz)
Add all the rice on top of the chicken layer, smooth the rice into an even layer. Drizzle 3-4 tblsp of the ghee over the rice and then sprinkle/drizzle the saffron liquid over the rice.
Now add the remaining 5% fried onions (about ½ oz) add the remaining ⅓ bunch of chopped mint and cilantro (coriander leaves). Seal the lid with a rolled out piece of bread dough, or tinfoil (or cheesecloth). If you can weight the lid down with something heavy, that helps too!

Cook for 10-15 minutes on low heat. Then turn off heat and let rest for 10 minutes.

I believe traditionally the whole pot is turned upside down a into a platter and served, or just scoop it out with a serving spoon. You can sprinkle some garam masala over the top and serve with a side of Indian yogurt to cool down the spices.

Pre-heat oven to 350° F.

Grease with butter a 9x12" baking dish, set aside.
Slice the potatoes 1/8th of an inch thick, you will probably need a mandolin or slicer, however patience and a careful hand can slice them very close to the desired thickness.

Start the béchamel sauce by having the milk hot in one small sauce pan and staying warm on a low burner, do not let the milk boil, now in a separate sauce pan, add the flour and butter to a medium-low heat, once the mixture comes together, stirring, cook out the raw flour taste, you may lower the heat if the mixture is boiling too much.
After about 5-6 minutes of stirring, slowly add in the hot milk, a little at a time, using a whisk, until you have a smooth consistency. Now stir in the cheeses and nutmeg and salt and cook over medium heat until it thickens, about 7 minutes. Now stir in about 4-5 oz of the shredded cheese, once incorporated and smooth, remove from the heat and set aside.

Now add a layer of sliced potatoes to the bottom of the baking dish, sprinkle with salt and pepper. Now add a handful of shredded cheese, enough to have on top of the potatoes, but not completely cover. Remember we have a cheese sauce going in also! If your using ham you can layer on, just like the cheese in areas but don't smoother the potatoes as the cheese sauce needs to bubble through the layers, so tear up large slices of ham if your using it. Now repeat the process, a layer of potatoes, salt and pepper, some shredded cheese (and ham if using it).

At this point you can spoon in some of the béchamel sauce over the top and corners, you don't need to cover everything.

Keep layering, potatoes, salt and pepper, dash of shredded cheese (and ham if using) and a little sauce. When you put in your last potato slices sprinkle with salt and pepper finish with béchamel sauce over everything, corners and sides and now add the remaining shredded cheese across the dish, the béchamel will work its way down between the layers, Cover the baking dish with aluminum foil and bake for 1 hour.

After one hour remove the foil covering the dish and place the dish back in the oven, uncovered for an additional 30 minutes, after 16 minutes, if your using oily cheeses like cheddar and the sliced meats, you ,may want to use a paper towel and dab any grease pockets at the top. Return to the oven for an additional 15 minutes, if after that time the top is not as crusty and browned as you like, stick the dish under the broiler for a minute or two.

Serve and enjoy!

Add the egg to a large bowl, mix well, now add the sugar, add the yeast, add the salt, now add the warm water and warm milk, mix well.

Add the flour, mix together well. This dough should be wet. Cover with plastic wrap and let rest for 30 minutes.

Prepare all of your vegetables.

Mix the vegetables and cheese into the bread dough.

Place the wet dough into a piping bag or a large sandwich baggie, cut the end off when ready to pipe into your oil for frying.

Heat up 1-2 cups frying oil, 350-365°F. like canola or vegetable oil, in a large fry pan or sauce pot.

Cut the plastic corner out of the piping bag or baggie, pipe in 1½ inch long lengths into the hot oil.

Don't over crowd your pan, fry in batches. Flip fritters until golden on both sides, about 4-5 minutes.