Marinate the chicken with yogurt, ginger garlic paste, salt, 3 Tablespoons of biriyani masala, red chili powder and 2 Teaspoons of oil. Mix well and let it rest for at least 4 hours.
Rub the peeled potatoes with some salt and turmeric powder. Then fry them in half cup of hot oil for 10 minutes on medium flame. After that take them out in a tissue paper.
In that same oil shake off the marination and add the chicken pieces. Fry them on high flame for 8-10 minutes.
Then add the marination and cook for 5 minutes.
Add the salt and some sugar. Mix well then add hot water and cook ubtil the chicken becomes 70% soft.
Then add a cup of fried onion and those fried potatoes. Cook until everything becomes soft.
Next, separate half of the gravy and the cooked potatoes for later use.
Add saffron, kewra water, rose water and mitha atar in a small bowl of warm milk. Mix well and keep it covered for later use.
Wash the basmati rice well with water and soak in cold water for at least 1 hour.
In a small cotton cloth add all of the whole spices, tie the ends.
Boil 5-7 cups of water in a vessel. Then add 3-4 Tablespoons of salt and that tied cloth. Let them boil for 2 minutes.
After that add soaked rice, bay leaves and 2 Tablespoons of oil.
Cook until the rice becomes 80% soft. Then remove the bay leaves and tied cloth carefully. After that immediately strain it in a colander.
Its time to layer the biriyani.
In a big pot or vessel arrange the cooked chicken with gravy.
Then spread half cup of fried onion all over the chicken, then place the potatoes at the edge of the vessel.
Next add the cooked rice carefully.
After that spread the gravy which we have separated earlier.
Now add another half cup of fried onion, then saffron essence soaked milk, 1 Tablespoon of biriyani masala, 2 Tablespoons of ghee and 2 hard boiled eggs.
Cover the pot with a piece of aluminium foil then place the lid.
Put the vessel on top of a tawa or pan. Turn on the gas and Cook first 10 minutes on high heat and next 15 minutes on low flame.
Turn off the heat and let it rest for 15 minutes.