Prepare the birista (crisp deep fried onions) - Heat oil in a kadai, add sliced onions, fry until golden brown. Drain on an absorbent napkin.

Grind the whole spices (listed under for the biryani masala).

Mix the ground spice powder with coriander powder and garam masala.

Marinate the chicken: In a sufficiently large bowl, add chicken, yogurt, ginger garlic paste, coriander & mint leaves, oil, half of the brown onions, biryani masala prepared in step 3, Kashmiri chilli powder, lemon juice, and about 2 tsp salt or to taste. You can also add some chopped or slit green chillies. Mix well to coat the pieces well with the marinade ingredients and keep aside for a minimum of half an hour or overnight.

Preparation of the rice: Prepare a spice bag by keeping all the ingredients in a muslin cloth.

Boil sufficient water, put the spice bag into it with some salt. Add washed rice and cook until the rice is 70% percent done. Drain in a colander, collect the water in a bowl to be used in further steps and discard the spice bag.

In a heavy bottom pan, place the marinated chicken along with all the marinade.

Add 3/4th of the 70% cooked rice. Also, add approx 3-4 tbsp of reserved water from step 6.

Sprinkle brown onions, garam masala, coriander, and mint leaves, salt and ghee.

Repeat the same procedure for the second layer of rice. Sprinkle the saffron milk and red food color (optional).

Cover the pan with an aluminum foil and then the lid. Switch on the gas, cook on high heat for the first 5-7 minutes and as soon as the steam forms keep a heavy bottom tava/skillet below the pot and turn the flame to medium-low, cook for another 15-20 minutes.

Once done, let it stand undisturbed for about 15 minutes, then open the pot, mix lightly with a ladle. Enjoy with raita.