Step 1: Marinate Chicken

Wash 1 kg chicken thoroughly. In a bowl, add the washed chicken, 1/4 tsp food color, and 2 tbsp coarsely ground ginger-garlic paste. Mix everything well by hand until the chicken is evenly coated. Set aside to marinate for 15-20 minutes while you prepare other ingredients.

Step 2: Prepare Rice

Wash 1 kg of basmati rice (approximately 3.5 glasses) thoroughly under running water until the water runs clear. Soak the washed rice in fresh water.

Step 3: Fry Onions

Heat 200ml of mustard oil in a large pot until it is very hot and starts to smoke. Add 2 large sliced onions (approximately 250g) to the hot oil. Fry the onions, stirring occasionally, until they turn golden brown and crispy (berista). Once fried, remove about half of the fried onions from the pot and set them aside for garnish.

Step 4: Cook Chicken with Spices

Add the marinated chicken to the pot with the remaining fried onions and oil. Fry the chicken, stirring frequently, until its water dries out and the chicken starts to brown. Then, add 2 bay leaves, 1 star anise, 2-3 green cardamoms, 1 cinnamon stick, 1 tsp cumin seeds, and 1/2 tsp black peppercorns. Continue to fry with the chicken for a few minutes until the spices are fragrant.

Step 5: Add Yogurt and Ground Spices

Add 1/2 cup of yogurt to the chicken. Fry until the yogurt is well mixed and the oil begins to separate. Next, add 10-12 crushed green chilies, 1 tbsp yellow chili powder, 1 tbsp coarsely ground fennel seeds, 1 tbsp coarsely ground coriander seeds, 2 tbsp biryani masala (homemade or store-bought), and salt for the chicken (to taste). Mix all the spices thoroughly with the chicken and continue to fry for a few minutes.

Step 6: Prepare Yakhni

Add 6 glasses of water to the chicken mixture. Add 2 sliced tomatoes, 2-3 whole green chilies, and a few drops of kewra water. Cover the pot with a lid and bring the water to a rolling boil.

Step 7: Add Rice and Adjust Seasoning

Once the water is boiling vigorously, add the soaked and drained basmati rice to the pot. Gently mix the rice. Check the water level; it should be approximately 1.5 finger depths above the rice. Add 3 tbsp of salt for the rice. Gently mix again to distribute the salt evenly.

Step 8: Cook Until Water Dries

Cover the pot with a lid and cook on high flame until most of the water has evaporated and the rice is partially cooked. The surface of the rice should appear mostly dry with some moisture remaining.

Step 9: Add Toppings for Dum

Once the water has dried out from the rice, arrange lemon slices on top. Add 1-2 tbsp of green chili pickle (optional) and sprinkle the reserved fried onions (berista) evenly over the rice. (Note: Food color can be added at this stage if desired, by sprinkling a few drops in different spots).

Step 10: Dum Cooking and Rest

Cover the pot with a damp cloth, then place the lid tightly over it. Place the pot on a tawa (griddle) on the stove. Cook for 5 minutes on high flame, then reduce the flame to low and cook for another 15 minutes. After cooking, turn off the heat and let the biryani rest for 15 minutes without opening the lid. This resting period allows the rice to firm up and prevents breakage.

Step 11: Serve Biryani

After the resting period, carefully uncover the biryani. Gently mix the biryani from the bottom up to combine all the ingredients and flavors. Serve the fragrant and delicious chicken biryani hot on a plate.

• Use basmati rice (full grain or broken) for the best flavor and texture; avoid using plain rice.

• Fry onions until perfectly golden brown for a rich, caramelized flavor.

• Allow the biryani to rest for 15 minutes after dum cooking to ensure the rice grains are firm and don't break when mixed.