Slice 3 medium onion and deep fry them until golden brown. Set aside.
Soak the saffron in ¼ milk. Set aside.
Take your favorite oven proof large pot with lid, I prefer a cast iron dutch oven. This gives me the best flavors in my biriyani. But you may certainly choose your favorite ovenproof pot according to your preferences.
Grease the Dutch oven with clarified butter or canola oil.
Arrange the cooked chicken gravy and the al dente basmati rice in layers. Zest up each layer with some fresh coriander leaves, chopped mint leaves, and fried onions.
Once done with the layering process drizzle the saffron soaked milk all over the top rice layer.
Next drizzle the clarified butter or ghee all over the top rice layer.
Sprinkle some more chopped coriander leaves, mint leaves, and fried onions.
Put the lid on.
Preheat your oven to 350 degrees F.
Cook the biriyani for 40-45 minutes.
Serve and enjoy!