Step-1Marinate the chicken with ginger-garlic-chilly paste and all dry spices keep it aside.
Step-2Cut the onion into half moon slices and let it dry under sun or fan for about 30 minutes. This will consume less oil for frying it. In a deep pan, pour the oil, let it heat and then add dried onion and fry it until it’s light golden brown. Then strain the excess oil using strainer and keep it aside. Let it cool down or even you may refrigerate it once it turns to normal temperature. After refrigerating, it will turn crisp and then crush it and add to marinated chicken.
Step-3In the same oil, add boiled and peeled-off potatoes and roast it until it gives golden brown covering and strain it out.
Step-4Add curd, roasted potatoes, cloves, cardamom and capsicum to the marinated chicken. For adding saffron strands, heat 2 tbsp of water and add saffron strands and let it sit for a minute, after that add it to the marination.
Step-5Boil the rice (preferably basmati )in the water, until it’s half cooked and sieve it out.
Step-6Divide the rice into two portions. In a bowl, add kewra water and saffron colour and rice and mix it lightly and keep aside.
Step-7In a big pot/skillet, first lay down the thin layer of white rice and then layout the chicken mixture over it. At this point, if there’s much water, cook it for 5-7 minutes by covering the lid, this will save turning your biryani into soggy one.
Step-8Now, top it with mint leaves and layer of saffron rice. Finally, layout the remaining white rice. Add remaining oil, half cup water, cover the lid and let it cook for 20 minutes on low flame. Tada! It’s ready.