First start by marinating the Chicken.

Make a paste of the green chilis and whisk the sour curd until smooth.

In a large bowl, add the chicken, sour curd (whisked), ginger garlic paste, turmeric powder, red chili powder, coriander powder, oil (or ghee), and salt to taste.

Mix all of these really well and coat the chicken pieces nicely with the marinade.

Cover and keep this aside.

Take a boiling pot and pour water in it to boil the potatoes.

Add salt and let the water come to a boil. Put the potatoes in it and let them cook to perfection.

After the potatoes are boiled, take them out of the water and let them cool down completely.

When they are cooled, peel them and gently cut them from the middle. Do not break them.

Next, take a kadhai or a frying pan and put oil.

Let the oil heat until it smokes a little and put in the potatoes.

Fry them until golden in color from all sides. Add a bit of salt if needed.

Transfer them onto a plate and move on to the onions.

Peel and cut the onions from the middle and then slice them.

After that put them in the same oil (add if needed) as the potatoes and fry them until golden brown. Keep the flame on medium.

Take them out of the oil and transfer them to a plate.

Take a pan and heat it nice.

Add the cumin seeds (Sahi Jeera), fennel seeds, green cardamom, black cardamom, cloves, black peppercorn, cinnamon stick, jaiphal (nutmeg), and javitri (mase).

Dry roast them until the aromatics give out the fragrance. Keep the flame on low.

When they are roasted, let them cool down.

Then transfer them into the blender and grind them into a fine powder. Keep them aside.

To the marinated chicken add some biriyani masala and two tbsp of fried onions.

Mix them well and keep them for about 10 minutes.

After that, take the same kadhai as the potatoes and add oil. Heat it until it smokes a little.

Put the marinated chicken into the kadhai. Cover it and let it cook for about 10 minutes.

Stir occasionally. Cook until it is perfectly cooked, both the masala and the chicken. Keep the flame on medium.

While the chicken is getting cooked, hard boil the eggs.

After they are boiled, let them cool and then peel. Keep the aside.

When the chicken is cooked, transfer it into a bowl.

For the rice, take the long grain or Basmati rice and wash them gently 3 times.

After that, soak the rice for around 40 minutes before starting to cook it.

Then, take a boiling pot and fill it with a generous amount of water.

Keep the flame on high and in the pot add oil, salt, bay leaves, cloves, green cardamom, and 2-3 small pieces of cinnamon sticks.

Next, give them a stir and let the water come to a boil.

Now strain the soaked basmati rice and add it to the boiling water.

Let the rice cook. Stir consistently and occasionally check if the rice is cooked 80%. (We do not want to overcook the rice).

When it is cooked to 80 %, take the boiling pot out of the flame and immediately strain the rice. Let the rice cool down completely by keeping it in a larger vessel.

While the rice is cooling down, in the meantime prepare the saffron milk.

For this, take 1 cup of milk in a saucepan and heat it until warm.

Next, transfer it into a bowl and then add one pinch full of saffron strand.

Cover the bowl and keep it aside. Let the strands release the color into the milk.

Take a handi (preferred) or any vessel with a thick bottom and a wide mouth. Make sure any vessel you are using is dry.

Next, align the bay leaves well at the bottom of the handi.

Now, make a ½ inch thick layer of basmati rice and spread them well.

On the rice layer place a few pieces of chicken with some gravy.

Again, place a layer of rice for the third layer. Spread them well and sprinkle the already-made biryani masala.

On that, place the rest of the chicken pieces and the gravy, the hard-boiled eggs, and the potatoes. Spready the biryani masala in this layer as well.

Next, cover them with the final layer of rice.

On this sprinkle the biryani masala, the fried onions, 2 tsp ghee, and the saffron milk.

Add the mitha attar and the kewra water. Also, add salt to taste.

Now, cover the vessel with a lid. Seal the lid either with aluminum foil or dough made of atta or maida (all-purpose flour).

When the vessel is sealed, place it on a low flame.

Let the biryani cook on dum for around 30-40 minutes.

After that turn off the flame but do not open the seal.

Let the biryani rest for about 10 minutes and then open the seal to serve.