Heat water in a large pot. Rinse the rice and add it to the boiling water with 1 tablespoon salt. Cook the rice until it's about 65-70% done. Drain the water and set the rice aside.

Heat oil in a pan. Cut the potatoes into chunks, add a little salt and turmeric powder, and fry on medium heat until soft.

In the same pan, add a little more oil. Add all the whole spices: bay leaves, cumin seeds, black and green cardamom, black peppercorns, and cinnamon. Sauté briefly, then add the sliced onion and cook until golden brown. Add the ginger-garlic paste and sauté. Add all the ground spices (garam masala, coriander, cumin, red chili powder, turmeric) one by one. Cook on medium heat until the oil separates from the spices.

When the spices are fragrant, lower the heat and add the yogurt. Mix well and cook thoroughly. Add the green chilies, salt, and sugar. Add the fried potatoes. Mix everything well, cover, and cook for 5-7 minutes.

Heat the pot you will use for the biryani. Grease it with a little ghee. Spread the potato mixture evenly at the bottom. Add a layer of rice over the potatoes. Alternate layers of rice and potato mixture, finishing with a layer of rice. Top with the fried onion slices, chopped cilantro, and mint leaves. Drizzle with rose water, kewra water, and ghee. Cover the rice well with these toppings.

Knead a little dough and use it to seal the rim of the biryani pot. Place the lid on tightly to seal. Place a griddle (tava) on the stove and set the biryani pot on top. Cook on medium heat for 15-20 minutes to let the biryani steam.