Take a bowl and squeeze out 1 cup of mayonnaise and add 150 ml cream and ¼ cup of almond paste. Then add about 1 cup of water and mix it with a whisk or other mixing tool. Keep it aside.
Then warm the frying pan over a medium heat and add ⅔ oil and blend of ground spices as per detail given in the ingredients (also see picture below). Let it fry for few seconds.
Add onion and cook on low flame until onion becomes soft lightly tinged brown. Then add ginger garlic paste and fry on medium flame for 2 minutes more.
Add cumin seeds, seasoning of white pepper powder and salt, green chilies paste and biryani masala. You can also use a home-made biryani masala. Stir to mix and then add 1 cup of yogurt.
Stir continuously on medium to high flame until oil is separated.
Now is the time to add the mayo mixture you set aside earlier. Stir well and cover with pan with its lid. Cook on low flame for at least 5 minutes.
Next grease the vessel (patila) with little oil and turn over in it already boiled Basmati rice in it making a base layer.
Pour the creamy gravy over the base layer and add another layer of rice and then gravy and repeat the process until you end up with the gravy on the top. Arrange your favorite seek kababs on the top and garnish with mint (podina) and coriander leaves (dhania).
Cover up with last layer of rice and pour ¼ tsp of Kewra water (essence). Lastly garnish with fried onion, green chilies, mint and coriander leaves. Cover with the pan with its lid for steam cooking (dum).
Steak cook for 15 minutes. Feast on the creamy seek biryani.
