• Thinly Slice onions. Heat oil in a pan for deep frying. Once oil is hot fry onions on medium heat until light golden brown. Drain them over paper towel and set aside.
• In a bowl add chicken along with Potatoes and all the spices listed for marination. Add some fried onions reserving some for layering later. Add 2 tablespoon of oil used for frying onions. Mix it well and allow it to marinate for atleast 2 hours or longer if you can.
• In a pot heat oil and add the marinated chicken. Cook it while stirring occasionally until chicken is almost cooked and oil starts to come on the top.

Rice prep

• Wash and rinse rice 2-3 times. Soak them for atleast 20-30 minutes.
• Add water in a pot along with all the whole spices. Bring it to boil.
• Drain the water from rice and add them to the boiling water. Check the rice by breaking a grain, if centre is still hard and outside is cooked it means they are parboiled. Don't fully cook the rice.

Layering

• Layer the boiled rice over the chicken. Sprinkle some saffron infused milk and sprinkle some fried onion, coriander and mint. Seal the pot using aluminum foil and place the lid over. Alternatively you can use a tea towel to cover the top and seal the lid over.
• Allow it to steam for 20-25 minutes. Gently mix the rice and serve immediately.