In a large bowl, mix together yogurt, biryani masala, cumin, coriander, salt, garam masala, turmeric, red chilli powder, blended tomatoes, ginger garlic paste, lemon juice, and chopped coriander.

Add the chicken pieces and coat evenly.

Let it marinate for at least 30 minutes (or overnight for best flavor).

Heat oil in a deep pot or handi over medium heat.

Add the sliced onions and sauté until golden brown.

Once browned, remove about ¼ of the onions and set them aside for layering later.

To the remaining onions in the pot, add the marinated chicken mixture and sauté for 3–4 minutes until the chicken starts to change color.

Then add the chopped tomato and cook until softened and the oil begins to separate from the masala.

Add 1 cup of water and the halved potatoes.

Cover and cook for 15–20 minutes until the chicken and potatoes are tender and the gravy thickens slightly.

Sprinkle garam masala and adjust salt if needed.

Rinse and soak the rice for 30 minutes.

Boil with salt until it’s 70–80% cooked, then drain.

In a large pot, spread a layer of the cooked chicken and gravy at the bottom.

Add a layer of parboiled rice on top.

Sprinkle the reserved onions, fried onions, mint, coriander, sliced green chillies, lemon slices, and a drizzle of yellow food color.

Repeat layers if needed, ending with rice and toppings on top.

Cover tightly with foil or a fitted lid.

Steam on low heat for 15–20 minutes, allowing the flavors to meld together.

Once done, gently fluff the rice before serving.

Serve hot with raita or salad and a squeeze of lemon juice.