Marinate your chicken in yogurt, biryani masala, lemon juice and ginger garlic paste, and let it rest for an hour at least

Add your marinated chicken in remaining oil along with all the marinade and fry till its tender and changes color

Add sliced tomatoes and squared potatoes. Put the lid and cook until the veggies are tender and all the elements have come together.

Soak your rice for half an hour in plain cold water and then boil them with few bay leaves, cloves and black peppercorns until they are 95% cooked.

Drain the water from the rice and layer the gravy and rice in 3 layers. Add remaining onions, mint leaves and food color dissolved in a tsp of milk on top along with silted green chillies and allow to cook on moderate flame for 20 minutes.