Day One: Clean and prepare the chicken drumsticks by removing the skin. In a deep pot, mix room temperature water with 3 tablespoons salt. Submerge the uncooked meat in the water for 30 minutes.

Cut long slits in the chicken drumsticks and set aside. In a large bowl, combine the rest of the ingredients and mix into a paste.

Place some of the mixture in the slits and then coat the chicken with the paste. Place the marinated chicken and all of the paste in a covered container and refrigerate for minimum 24 hours.

Day Two: Clean the Basmati rice a few times under warm water until the water runs clear.

Bring a pot of water to boil and add the Basmati rice. Boil for about 6 minutes, it should be about 70% cooked or par boiled.

In a medium bowl, mix the flour and water until a rough dough forms. Knead the dough until it is smooth and pliable.

Gather into a ball and roll out to a ⅛-inch-thick round that’s a few inches larger than your biryani pot.

In a small bowl, soak saffron in the milk.

Heat ghee in a wide pot over medium heat. Add the bay leaf, cardamom, cloves, cinnamon stick, and star anise. Stir to flavor the ghee.

Add the marinated chicken and paste and sauté for about 5 minutes.

Layer the rice on top of the chicken. Add the mint leaves, saffron milk, kewra water, and fried onions on top of the rice.

Cover the pot with a lid and seal the edge where the lid and the pot meets with the dough.

Place a cast iron pan underneath the biryani pot so the heat source isn’t touching the pot directly. Cook the biryani on low for 2 hours.