Step 1: Fry Onions & Potatoes

Heat about 1.5 inches of oil in a pot. Fry the thinly sliced onions in 3-4 batches until they turn a light golden brown. Remove them with a slotted spoon, drain excess oil, and spread them on a paper towel to crisp up. In a separate pot, parboil the quartered potatoes with salt until the water boils. Drain the potatoes and fry them in the same oil used for the onions until they are cooked through. Set aside.

Step 2: Cook the Chicken

In a pressure cooker, heat 1/4 cup of the leftover frying oil. Add ginger and garlic paste and sauté until fragrant. Add sliced tomatoes and biryani masala, and cook until the tomatoes soften and oil separates. Add the chicken, 1 tsp salt, and 1/3 of the fried onions. Mix well. Add chopped coriander and mint, mix again, then close the pressure cooker. Cook for 1 whistle after it reaches full pressure. Let the pressure release naturally, then open and simmer uncovered for 10 minutes to thicken the gravy.

Step 3: Cook the Rice

Wash and soak the basmati rice for 30 minutes. In a large pot, bring water to a boil. Add cloves, cardamoms, bay leaves, star anise, cinnamon sticks, salt, and oil. Drain the soaked rice and add it to the boiling water. Cook for exactly 7 minutes until the rice is about 80% cooked (al dente). Drain the rice immediately and spread it on a tray.

Step 4: Layer the Biryani

In a large, heavy-bottomed pot, drizzle some ghee. Create the first layer with half of the cooked rice. Add a layer of the cooked chicken, gravy, and fried potatoes. Sprinkle generously with chopped mint, coriander, and fried onions. Top with the remaining rice to form the final layer.

Step 5: Garnish and 'Dum' Cook

Drizzle the top layer of rice with more ghee. Mix the kewra essence, food coloring, and water, then drizzle it over the rice. Garnish with the remaining chopped mint, coriander, and fried onions. Place the pot on a griddle (tava) over low heat. Cover with a tight-fitting lid and cook on 'dum' for 10 minutes to allow the flavors to meld and the rice to steam completely.

Step 6: Serve

After 10 minutes, turn off the heat. Let the biryani rest for a few minutes. Gently fluff and mix the layers from the side of the pot before serving hot.

• Fry onions until they are light golden, as they will continue to cook and darken after being removed from the oil.

• You can use store-bought fried onions to save time.

• Parboiling the potatoes before frying ensures they cook through evenly.

• Do not add any water when cooking the chicken gravy; the tomatoes and chicken will release enough liquid.

• Cook the rice until it's about 80% done (al dente), as it will finish cooking during the 'dum' process.

• Placing the pot on a griddle or 'tava' for the final 'dum' cooking prevents the bottom layer from burning.

• Gently mix the biryani from the sides before serving to keep the rice grains intact.

• You can use any brand of biryani masala you prefer.

• Saffron soaked in milk can be used as a natural alternative to food coloring.

• Different cuts of chicken like a whole cut-up chicken can be used instead of just thighs and drumsticks.