Step-by-Step Instructions

1. 1.Fry Onions

   Heat oil in a large pot and add sliced onions. Fry the onions until they turn golden brown.

2. 2.Sauté Chicken

   Add chicken pieces to the pot with the fried onions. Then, add ginger garlic paste. Sauté on high heat for 4 to 5 minutes until the chicken changes its color.

3. 3.Add Spices and Whole Spices

   Add coriander powder, chili powder, garam masala, tikka masala, chili flakes, salt, and aloo bukhara to the chicken. Also, add whole spices including cumin, cinnamon, star anise, cloves, and cardamom. Mix all the spices thoroughly with the chicken.

4. 4.Cook with Yogurt

   Lower the flame and add yogurt to the chicken. Cook for 4 to 5 minutes until the chicken is nearly done and the masala turns thick, rich, and aromatic.

5. 5.Add Mace and Nutmeg

   Finish the chicken masala by adding mace powder and nutmeg powder.

6. 6.Layer the Biryani

   Layer 90% cooked rice over the chicken masala. Top this layer with fresh mint leaves, coriander leaves, and green chilies. Add another layer of 90% cooked rice.

7. 7.Add Color and Herbs

   Drizzle yellow and red/orange food coloring over the rice. Add more fresh mint and coriander leaves on top.

8. 8.Dum Cooking

   Cover the pot tightly and cook on low 'dum' (steam cooking) for 15 to 20 minutes until the rice is fluffy and packed with flavor.

9. 9.Serve

   Gently mix the biryani before serving. Serve hot with raita or shami kebab.