Take oil in a pot and fry 2 onions till golden(barista). Take out and save aside. In the same oil fry 2 potatoes cut into pieces and marinated with salt, red chilli powder and turmeric.

In the same oil add 2 onions sliced and saute to brown. Till onions are sauteing we will knead dough for the covering. Take flour, salt, oregano and knead it well by adding water.

Knead a soft dough and cover and rest it for half an hour. The onions are brown now add in ginger garlic green chilli paste.

Add in chopped tomatoes and saute well. When tomatoes turn mushy add chicken pieces and saute on medium flame.

Saute well and add curd to it. When everything is mixed well add in chopped mint and coriander leaves.

Mix well and adjust masala or salt as per your preference. I have added little salt. Close the lid and cook for 15 mins. Open the lid and add rose water. Again close and cook.

Take triple amount of water in a vessel and add the whole garam masala shown in the pic. Let it boil. Add required amount of salt to the water. (It should taste salty)

Mean while check the masala and when it is 70 to 80% cooked add the fried potatoes and mix well. Close and cook till done. When the water boils add the soaked rice(soaked for 30 mins). Add in some vinegar and rose water to the rice. (Vinegar helps rice to not to be sticky and rose water gives a nice aroma)

When the rice is 90% cooked strain off the water. Our masala is also ready. Saute in on medium to high flame for a minute.(oil will come out on the surface)

The dough is rested well and soft. Knead it once again and roll it into a big chapathi or you can divide 1/4 th part and make 2 chapathi. Roll out the first one big. Take a deep nonstick pan and oil it. Place the chapati inside it, covering the sides.

For dum layer all things. First add the Batista and chopped mint and coriander leaves. Add the first layer of rice and then the second layer of chicken masala. In between add the fried onions, chopped mint, coriander, ghee and then again layer rice.

Then put a layer of chicken masala and last layer of rice. Top with fried onions, coriander, mint, ghee, lemon juice, sprinkle some cardamom powder for nice aroma.

Add in soaked saffron milk. Roll the small chapathi and top it on the biriyani. Close the sides apply some water and seal.

Place the pan on the gas and cook on medium flame till cooked on all sides. Change the direction of pan and cook all sides. When done flip on to the other oiled pan and cook the base.

Apply some butter on top and directly serve. Cut the top with a knife and open and serve.

Enjoyyyy.