Q: Lightning strikes are too fast for your camera's autofocus to follow. Keeping autofocus turned on will probably give you blurry photos, since the autofocus will continuously "hunt" for an object to focus on between shots. Many cameras have an external physical switch to change between automatic and manual focus. If your camera doesn't, try looking through the camera's advanced settings via its digital display. " You will not have time to focus on an individual lightning strike, so it's best to keep your camera focused on a static position. Infinity focus will keep your camera focused where lightning is likely to strike. Infinity focus will bring everything past a certain point on the horizon into focus. The infinity focus setting is typically indicated by the infinity symbol, which looks like a sideways figure 8. When using a detachable lens, the infinity focus setting is usually part of its focus ring. Infinity focus is becoming less common of a feature on newer model cameras. Many of these cameras have lenses that can focus beyond what was previously termed infinity. When photographing lightning with these cameras, try shifting the manual focus as far away as possible at first. You may need to take a few test shots to find the perfect focus for capturing lightning on film. ISO is essentially a measurement of how sensitive your camera is to light. If you're working under brighter conditions, a lower ISO is appropriate. For darker situations, you will need a higher, more sensitive ISO. The exact ISO best for your particular situation will vary, so it's best to find it through trial and error with a few test shots. An ISO of around 200 is often recommended as a good place to start for lightning photography. Most DSLR cameras have a physical button for ISO settings, while compact cameras typically have them under a digital menu. The lower the ISO or film speed, the less noise you will have. Because of this, it's best to use the lowest ISO that gives you a clear picture. " This setting will allow you to manually control your camera's shutter and, consequently, its exposure time. Tripping the shutter on a camera at the exact moment that lightning strikes is nearly impossible to do. Using the bulb setting keeps the shutter open until you manually close it again. If your camera does not let you manually control the shutter, set its speed to the longest available, which should be between 10 to 30 seconds.
A: Set your camera for manual focusing. Switch your camera's focus to "infinity. Set your camera's ISO to a medium one. Set the shutter speed to "B" or "Bulb.

Q: Traditionally, biryani is cooked in an Indian cooking pot called a biryani handi, but any thick bottom pot will work just fine. A non-stick pot/handi works best. Spread the chicken so each piece of chicken is touching the bottom and/or sides of the pot. This will help ensure that each piece of chicken gets cooked thoroughly. The rice that you cooked earlier is now ready to be added to the chicken. Create a layer of rice, adding about half of the rice on top of the chicken. With your perforated spoon, pack the rice firmly into the pot. It is okay if some water comes along with the rice, it will help things cook with the steam. On top of the rice, sprinkle on fried onions(approximately 2 tbsp), chopped coriander leaves(approximately 1tbsp), and mint leaves (approximately 8-10). You can also sprinkle on cashew or golden raisins, but these are optional. This is the second, and final layer of rice you will be adding to the biryani. Once the rest of the rest is spread evenly, add on the rest of the brown onions (approximately 1 tbsp), a little bit more coriander leaves (approximately 1/2 tbsp), mint leaves (3-5), the saffron milk mixture, and approximately 6 tbsp of ghee. An alternative and optional topping is adding some rose water. Just add about 1/2 a capful, and sprinkle it over the top of the biryani. Roll the chapati dough into long pieces and put the dough on the edges of the pot's upside down lid. You add the chapati dough to the edges of the lid, so when you turn the lid right side up, the dough seals the pot so the chicken and rice can steam cook together. Press lightly but firmly to make sure the lid is secure and tight. You can add a weight to the lid to ensure that it stays sealed, but usually if you use the dough, it is sealed good enough. Keep the biryani cooking for about 5-10 on high flame. Then, take the pot off the flame, put a cooking plate on the flame, and place the pot back on the flame with the cooking plate. This is the safest method to cook the biryani and make sure the biryani doesn't burn because of the direct contact with the heat. After about 35 switch off the flame, but don't open the biryani yet. Let the biryani sit for another 10 minutes. The dough will be a little cooked and hardened, but crack through it, and take of the top to check the biryani. A lot of steam will come out so be careful not to burn yourself. Slowly stick a large spoon on the inside side of the hand and lift to get the bottom layers of the rice out. Then, as you work your way down, bring up a piece of chicken. The pieces of chicken should have a brown coloring. Usually, biryani is eaten with your hands, and is served with raita, a cold, refreshing, yogurt condiment.
A:
Place chicken into a thick bottom pot. Spread the rice. Add the next layer of rice. Put the lid on the pot upside down. Cook the biryani. Carefully remove the pot's top. Enjoy!