Make the biryani masala

• Combine the cinnamon stick, bay leaf, coriander seed, cloves, black peppercorns, fennel seed, black and green cardamom and star anise in a pan.
• Toast over medium low heat until the spices become fragrant.
• Transfer to a spice grinder and blitz into a fine powder.

Fry the crispy onions

• Slice the onions into very equal, thin slices.
• Place the onions in a cold pan, submerge them in the neutral oil, then turn on the heat.
• Fry until golden and crispy, then drain.

Make the ginger garlic paste

• Peel the ginger with a spoon.
• Add the peeled garlic cloves to the ginger and mash into a paste consistency.

Marinate the chicken

• In a bowl, combine the chicken drumsticks, full fat yogurt, ginger garlic paste, biryani masala, Kashmiri chili powder, turmeric, green chili and lemon juice.
• Season well with salt and mix until fully coated.

Parboil the rice

• Wash the basmati rice thoroughly until the water runs clear, then soak it.
• Bring water to a boil with star anise, clove, cardamom, cinnamon stick and bay leaf, then salt generously and add biryani masala.
• Add the drained rice and boil until about 60% cooked, then drain and spread out on a rack to cool.

Layer the biryani

• Heat a heap of ghee in the pot and gently lay in the marinated chicken.
• Add half the cilantro and mint, a handful of crispy onions, then half the basmati rice.
• Top with more cilantro, mint, crispy onions, dollops of ghee, biryani masala and a pinch of salt.
• Add the final layer of rice, mint, cilantro, crispy onions, ghee, salt and biryani masala, then finish with saffron water.

Cook on dum

• Seal the pot tightly with aluminum foil and cover with the lid.
• Cook on low heat, then kill the heat and let it rest before opening.