Soak basmati rice in water for at least 20 mins. Set aside.

Heat oil in a pan. Add cloves, cardamom, cinnamon and fry for 2 mins.

Add chopped onion and saute till it turns light brown.

Add chicken and mix well with the onion.

Mix together curd, ginger garlic paste, chilli powder, salt and garam masala powder with 1 cup of water in a bowl.

Add into the chicken. Saute for 1 minute, till it changes to light brown colour.

Cover and cook the chicken till it forms a thick gravy.

Heat 2 tsp of oil and fry the potatoes lightly.

Add some food colour over the potatoes.

Cook basmati rice in lots of water. Add some oil and salt till its half cooked. Strain the water.

Mix the food colour with a little milk.

Heat 1 tbsp oil and 1/2 tbsp ghee in a vessel.

Add sliced onions and saute for 8-10 mts till they turn dark brown in colour. Keep aside.

Add the food colour, rose essence, metta attar, with lukewarm milk and combine well. Keep aside.

To prepare the biriyani, take a wide deep vessel and add 2 tbsp of oil. Spread it over the vessel.

Add some rice in the bottom of the vessel and keep the potato pieces.

Add chicken on top of the potatoes.

Add half cooked rice on top.

Spread the fried onion over the rice and put fried cashew nuts and kismis.

Put the combined lukewarm milk on all the sides and on top of the rice.

Add 1 tbsp of ghee on top of the rice.

Place the vessel over an iron tawa and cover with lid. Place a heavyweight over the lid.

Reduce to low flame and heat for 10 minutes.

Remove weight and the lid.

Combine gently.

:- Serve hot with raita and curry of your choice