Step 1: Prepare Biryani Rice Colors

In a small bowl, combine 1/4 cup of lukewarm milk, a pinch of saffron, a pinch of orange food color, 1 drop of rose essence, and 1 drop of kewra essence. Stir everything together and set it aside for later.

Step 2: Make Fresh Garam Masala

In a dry pan over low heat, toast the bay leaves, cinnamon sticks, green cardamoms, star anise, cloves, black peppercorns, cumin seeds, and coriander seeds until they become fragrant. Let the spices cool completely, then transfer them to a grinder. Add a small piece of mace and grind everything into a fine powder.

Step 3: Marinate the Chicken

In a large bowl, combine the chicken pieces with lime juice, Kashmiri red chilli powder, normal red chilli powder, turmeric powder, 1 tsp of the fresh garam masala, 1 tbsp of fresh ginger-garlic paste, yogurt, salt, chopped coriander, and mint leaves. Mix well to coat the chicken evenly. Add a splash of oil, mix again, and let it marinate for at least 1 hour at room temperature or overnight in the fridge.

Step 4: Prepare the Rice

Thoroughly wash 700g of basmati rice and soak it in room temperature water for at least 30 minutes.

Step 5: Fry the Onions (Birista)

Heat 5 tbsp of oil in a wide, heavy-bottomed pan. Add 225g of finely sliced onions and a pinch of salt. Fry on medium heat, stirring often, for 4-6 minutes until they are deep golden brown and crispy. Remove and set aside about 2 tbsp of the fried onions for garnishing.

Step 6: Cook the Chicken Masala

To the remaining onions and oil in the pan, add 1/2 tsp of Shahi Jeera and the remaining 1 tbsp of ginger-garlic paste. Sauté briefly, then add the marinated chicken. Stir-fry on high heat for 5 minutes. Add the remaining garam masala powder (saving ~1 tsp for the rice water) and whole green chillies. Mix, then cover, reduce heat to low, and cook for 15-20 minutes until the chicken is tender. Add the remaining mint, coriander, and 1 tbsp of lime juice. Mix and check for salt.

Step 7: Cook the Basmati Rice

Bring 4L of water to a rolling boil in a deep pot. Add 3 tbsp of salt, the reserved 1 tsp of garam masala, any remaining ginger-garlic paste, 2 tbsp lime juice, a splash of oil, and 1 tsp of Shahi Jeera. Drain the soaked rice and add it to the boiling water. Cook until the rice is 80% done (a grain should snap when pressed).

Step 8: Layer and Dum Cook the Biryani

Place the pan with the chicken masala on a tawa (griddle) over the stove. Immediately drain the 80% cooked rice and layer it over the chicken. Dot the rice with 3 tbsp of ghee. Drizzle the colored milk mixture over the top in patterns. Garnish with the reserved fried onions, mint, and coriander. Sprinkle 3-4 tbsp of water over the rice. Cover with a tight lid, ensuring the steam vent is sealed. Cook on medium heat for 10 minutes, then on low heat for 15 minutes.

Step 9: Rest and Serve

Turn off the heat and let the biryani rest, covered, for at least 30 minutes. This step is crucial for the flavors to meld. To serve, gently fluff the rice from the sides and serve in layers, ensuring each plate gets a mix of the masala-coated rice from the bottom and the fluffy white rice from the top.

• Use chicken with bone, not boneless, as the bones add significant flavor to the biryani.

• Always make fresh garam masala for the best aroma. Dry roast the whole spices before grinding. Use green cardamoms instead of black ones for this style of biryani.

• Use freshly made ginger-garlic paste with equal parts of ginger and garlic for a superior taste compared to store-bought versions.

• Be very careful with rose and kewra essence as they are very strong. A little goes a long way; just one drop of each is enough.

• When adding oil to the rice water, use only a small splash. Too much oil will make the rice grains greasy.

• Cook the basmati rice only until it is 70-80% done. Overcooking it at this stage will result in a mushy biryani.

• Ensure there is some oily gravy remaining in the chicken masala before layering the rice. This gravy will infuse the bottom layer of rice with flavor.

• Don't be shy with the ghee. The generous use of ghee is a key factor in achieving that rich, authentic restaurant-style taste and texture.

• After the 'dum' cooking is complete, let the biryani rest, covered, for at least 30 minutes. This allows the flavors to meld and the rice grains to firm up. Serve in layers to get a mix of the colored, plain, and masala rice.

• This recipe can be adapted for mutton by increasing the cooking time for the meat until it is tender.

• For a vegetarian version, replace the chicken with a mix of vegetables like potatoes, carrots, beans, and cauliflower.