Street-Style Chicken Biryani

Rinse the rice in cold water and let it soak in cold water for at least 2 hours, or up to 4 hours.

In a small bowl, mix one sliced onion, tomatoes, cilantro, mint, and lemon juice. Set this mixture aside.

Heat oil in a large pot over medium-high heat. Add the remaining two sliced onions and sauté until they turn golden brown, about 5 to 10 minutes.

Transfer half of the browned onions to a paper towel-lined plate and set aside for later use when layering the biryani.

To the onions still cooking, add ginger garlic paste, black peppercorns, cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, and green chili. Sauté for a few minutes, adding splashes of water as needed to prevent burning.

Add coriander powder, paprika, turmeric, garam masala, red chili powder, and salt, and cook for 2 minutes.

Add the prepared tomato and onion mixture and cook until the tomatoes soften and the oil separates from the gravy, about 5 to 10 minutes, adding splashes of water as needed.

Add chicken and potatoes, mix well, cover, and reduce heat to medium. Cook until the chicken is no longer raw, about 10 to 15 minutes.

Remove the lid, increase heat to medium-high, and cook until the oil separates from the gravy, about 5 minutes. Remove from heat and set aside.

In a large pot, heat water and salt over medium-high heat. Once boiling, add the soaked rice (drain before adding) and cook until about 75% done. Drain and set aside.

In a large pot, spread half of the boiled rice, then add the chicken and potato mixture (masala). Cover with the remaining rice.

Sprinkle mace and nutmeg over the top, followed by a pinch of food color, if desired. Add the prepared fried onions.

Cover and seal the pot with a cotton tea towel or aluminum foil, then place the lid on top.

Cook over low heat until the rice is fully cooked, about 45 to 60 minutes.

Serve with chilled Nestle Sparkling Water.