Step-by-Step Instructions

1. 1.Prepare Chicken Marinade

   In a large bowl, combine lemon juice, yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, cooking oil, ginger-garlic paste, red food color, and salt. Mix well until a smooth paste forms.

2. 2.Marinate Chicken

   Add the chicken pieces (drumsticks and thighs) to the marinade. Ensure all chicken pieces are thoroughly coated. Marinate for at least 30 minutes, or preferably longer for best results.

3. 3.Cook Chicken Tikka

   Heat butter in a large pan over medium heat. Place the marinated chicken pieces in the pan. Cook covered for about 8-10 minutes on one side, then flip and cook for another 8-10 minutes until the chicken is cooked through and has a nice char.

4. 4.Add Fresh Herbs to Chicken

   Once the chicken is cooked, sprinkle fresh chopped cilantro over it and mix gently.

5. 5.Smoke the Chicken Tikka

   Place a small foil cup in the center of the chicken in the pan. Carefully place a hot, glowing charcoal piece into the foil cup. Pour a teaspoon of ghee or oil over the charcoal to create smoke. Immediately cover the pan with a lid to trap the smoke and infuse a smoky flavor into the chicken. Let it smoke for 5-7 minutes, then remove the charcoal.

6. 6.Prepare Biryani Gravy Base

   In a large pot, heat cooking oil. Add sliced onions and fry until they turn golden brown and crispy. Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.

7. 7.Cook the Gravy

   Add tomato puree, biryani masala, red chili powder, and salt to the pot. Mix well and cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala. Add 1/2 cup of water and continue to cook until the gravy thickens.

8. 8.Combine Chicken and Gravy

   Remove about 1/4 of the prepared gravy and set aside for layering. To the remaining gravy in the pot, add fresh chopped cilantro and mint leaves, then add the cooked chicken tikka pieces. Mix gently to coat the chicken with the gravy.

9. 9.Cook Basmati Rice

   In a separate large pot, bring 8 cups of water to a rolling boil. Add cumin seeds, bay leaves, green cardamom, black cardamom, cinnamon stick, star anise, cloves, and salt. Add the soaked basmati rice and lemon juice. Cook the rice until it is 70-80% done (al dente), about 5-7 minutes. Drain the rice immediately.

10. 10.Layer the Biryani

    Begin layering the biryani in the pot with the chicken and gravy. First, spread a layer of the partially cooked basmati rice over the chicken. Next, add the reserved gravy, followed by some of the cooked chicken pieces. Sprinkle fried onions, fresh cilantro, and mint leaves. Repeat the layers, finishing with a layer of rice. Drizzle saffron milk (or food color mixed with water) and melted ghee over the top layer of rice.

11. 11.Dum Cook the Biryani

    Cover the pot tightly with aluminum foil, then place a heavy lid on top to seal it completely. Cook on low heat (dum) for 20-30 minutes. This allows the flavors to meld and the rice to finish cooking perfectly.

12. 12.Serve Biryani

    Once dum cooking is complete, gently open the pot. Using a large spoon or spatula, carefully mix the biryani from the bottom up to combine the chicken, gravy, and rice. Serve hot and enjoy!