Place the chicken in a large bowl, and add the mala, ginger, garlic, turmeric powder, cloves, cardamom, cinnamon, cayenne pepper, salt, and black pepper. Mix well to ensure all the chicken pieces are covered in the marinade.

Cover the bowl and place it in the refrigerator to marinate for at least an hour. You can as well leave overnight. The longer, the better.

Add enough oil to a deep pan on medium-high heat. Add the sliced onion and fry till golden—about 5 to 8 minutes. Stir constantly to prevent burning.

Remove from the oil and drain on a paper towel. Set aside.

Once browned on all sides, remove from the oil and set aside.

Melt the ghee over medium heat in a large saucepan. Add the onion and cook for about 3 minutes or until softened. Add the tomato paste and cook for about a minute, stirring constantly.

Stir in the diced tomatoes and bay leaves. Cover to let the tomatoes break down for about 10 to 15 minutes stirring occasionally.

Add the marinated chicken with all the marinade, stir gently, cover, and cook for about 15 minutes.

Stir in the fried onions (save some for serving) and potatoes. Adjust the salt and pepper and add some water if needed. Leave to cook further until the potatoes become tender.

Prepare the rice while the stew cooks - In a medium pot, bring the rice, water, cardamom, cloves, butter, and salt to a boil. Cover the pot with a tight-fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all the water is absorbed and the rice is tender.

If the rice is too firm, add a few more tablespoons of water and continue cooking for a few more minutes. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.

Sprinkle some fried onion over the cooked biryani stew, followed by the chopped coriander, then add the rice, then add the saffron water. Leave to steam on low heat for 10 to 15 minutes.

Remove from heat. Sprinkle with more coriander leaves.

Serve and enjoy