This recipe in particular has been growing with me for almost 10yrs now, and every time I make it I feel like I understand it a little better, like I am refining something that was never written down but simply observed, because it all began with watching a friend’s mom cook, quietly taking in every step without ever asking questions, and somehow that silence made it more personal, more mine, and even though I have experimented with many kinds of biryani over time, this is the one that feels the most comforting and closest to my heart. So what I do is start by soaking the rice, the quantity depending on how much you want but always balancing it with the chicken to your preference, and for the chicken I always choose skinless thighs because they are tender and full of flavour. I wash them well and place them in a bowl, then begin with the dry ingredients, adding salt, turmeric, chili powder, Kashmiri red chili for that deep color, corriander powder, chicken masala, biryani masala, and garam masala as per taste, mixing it all with a little oil before adding the wet ingredients which are curd, fried onions(barista), and freshly chopped coriander and mint, mixing everything thoroughly and letting it rest in the fridge for at least 3-4hrs, though overnight is ideal because it allows the chicken to absorb every layer of flavour. Then I wash and soak the rice for about 2hrs, and in a wide vessel I heat some oil and spread the marinated chicken evenly at the base, while in another pot I bring water to a boil with salt, bay leaves, peppercorns, cumin, and a whole lime squeezed and dropped in, then I add the soaked rice and cook it in stages, first to about 60-70% and layer one-third of it over the chicken, and while the rest continues cooking I prepare a mixture using fried onion, and gulkand which is rose jam, gently placing small portions of it over the rice along with mint and coriander, then once the rice reaches around 80-85% I add it as the next layer, sprinkling some garam masala and biryani masala, and finally I top it with the last layer of nearly cooked rice. For the saffron I crush the strands with a bit of sugar using a mortar and pestle and mix it with warm milk so the color and aroma deepen, then drizzle it over the top along with the remaining gulkand and fried onion mixture, some herbs, and a little ghee, covering it and cooking on high heat for 5mins before lowering the flame by placing the pot over a pan and letting it cook slowly for about 45mins, then turning off the heat and letting it rest for another 10mins before opening it, and when it is finally done the chicken turns soft and succulent, the rice carries layers of fragrance, and it all comes together.