Ingredients:
· ¼ tsp saffron threads
· 100ml warm milk
· Oil to deep fry
· 2 large potatoes, peeled and cubed
· 4 large onions, sliced
· 1kg chicken
· 150g plain yoghurt
· 2tbsp ginger paste
· 2tbsp garlic paste
· 1tbsp green chilli paste
· 1tsp coriander powder
· 1½ tsp cumin powder
· ½ tsp turmeric powder
· 1tbsp red chilli powder
· 1½ - 2tsp salt
· ½ tsp black pepper powder
· 1tbsp garam masala
· 50g biryani masala, Optional
· 3 tomatoes, puréed
· 3 cups rice, soaked for 30 minutes then washed until water runs clear
· 1 inch cinnamon
· 2 large bay leaf
· 6 peppercorns
· 4 cloves
· 3 black cardamom
· 3 green cardamom
· 1tbsp lemon juice

For Layering:
· Coriander, chopped
· Fried onions
· Ghee
· Saffron milk
· Mint leaves
· Orange food colouring, powdered or liquid

Method:
Add saffron to warmed milk and set aside. Heat oil in a deep pot over high heat. Deep fry potatoes until golden brown and set aside. Heat oil in pot and fry onions covered on low until deep golden brown, around 25-30 minutes. Blend the onions and add to the chicken along with the powdered spices, yoghurt, ginger-garlic-chilli paste, tomato purée to make a marinade. Marinate for 30 minutes to three hours. Then cook covered on medium-high heat for 15 minutes. Boil two litres of water in a pot; once boiling par cook rice with the whole spices and lemon juice 10-15 minutes on high heat. Drain and set aside.

In a large pot, add a layer of rice, saffron milk, then a layer of chicken curry, potatoes, coriander, mint, ghee and fried onions. Add another layer of rice and continue layering till all layering ingredients are used up. Top the top layer of rice with saffron milk and a bit of ghee. Cover with foil and a lid. Cook for 30-40 minutes and let the rice rest for 10 mins before opening the lid and mixing it. Serve with mint raita.