Sprinkle some Beresta (fried onion), chopped coriander and mint leaves over the chicken gravy.
Layer the rice over the chicken gravy. Again, sprinkle Beresta (fried onion), chopped coriander and mint leaves.
Drizzle saffron milk mixture and Ghee all over the rice. Sprinkle with Kewra water (optional) and cover the pot with aluminium foil. Then put the lid over it and make sure to seal the pot completely.
Let it cook on low flame for 20 minutes, then turn off the flame and let it rest for about 10 minutes before serving.
Serve this delicious flavourful chicken biryani with Raita (Yoghurt Sauce).