Marinate the chicken with vinegar, salt, red chili, black pepper, garam masala, red food color, ginger paste, garlic paste, and oil.
Cover with cling film and marinate for 30 minutes.

Place the chicken pieces on a grill pan for 10 minutes on low heat and flip halfway.
Drizzle oil on the chicken.
Cook for 15 minutes on medium heat.

Place charcoal and ghee by the chicken and cover with lid to infuse the charcoal scent then set aside
In a pan, fry sliced onion until brown then add chopped tomato.

Stir in salt, red chili, coriander, plain yogurt, sugar, and grilled chicken
Add rose water and set aside

In a large pot, boil water and add the following cinnamon sticks, cloves, cardamom, pepper, cumin, salt, ghee, ginger, and basmati rice that has been soaked for at least 1 hour.

Add rose water and cook for 5 minutes with a lid on.
Create layers of rice and chicken.
Sprinkle fried onions and ghee.
Garnish with fresh mint, coriander leaves, lemon, tomato and green chilli.