Mix yogurt, half the fried onions, ginger-garlic paste, turmeric, red chili powder, biryani masala, salt, half the mint and coriander, lemon juice, and 1 tbsp ghee. Coat chicken well and refrigerate for 1–4 hours (overnight is best).

Bring a large pot of water to a boil with salt and a tablespoon of oil, and a few whole spices. Add soaked rice and cook until grains are about 70% done (they should still have a thin white core). Drain and spread on a tray to stop cooking.

In a heavy-bottomed pot, heat oil + 1 tbsp ghee. Add whole spices, sauté briefly, then add chopped tomatoes and cook till pulpy. Add marinated chicken and cook on medium-high until chicken is sealed and starts releasing fat — you want it partially cooked, not falling apart. Adjust salt.

Vegetarian version: replace chicken with thickly sliced potatoes and mixed vegetables; sauté until vegetables are almost tender, or pan-roast paneer first to keep texture.

Spread half the semi-cooked rice over the chicken. Sprinkle half the remaining fried onions, some mint & coriander, saffron milk, and a drizzle of ghee.

Add the remaining rice and repeat the toppings. Finish with a final drizzle of ghee, rose/kewra water and a squeeze of lemon.

Seal the pot tightly (cover with a tight-fitting lid; for an old-school seal, use dough made of flour + water around the lid).

Place on a very low flame on a heat diffuser or skillet and cook for 25–35 minutes (longer for mutton).

This gentle steam finish — dum — is where the rice finishes cooking and the aromas infuse.

Let the pot rest, sealed, for 10 minutes off heat.

Open gently, and with a fork or spatula, lift and mix layers carefully (don’t over-stir; you want visible layers). Garnish with extra fried onions, fresh herbs, and a drizzle of ghee.