Spicy Chicken Biryani

Marinate the chicken with curd, ginger garlic paste, green chilli paste, biryani masala powder, Kashmiri red chilli powder, coriander powder, turmeric powder, chat masala powder, garam masala powder, salt, orange food color (optional), chopped coriander leaves, chopped mint leaves, lemon juice and oil; let it rest for 2–4 hours.

Heat 0.25 cup oil in a pan, add bay leaves and cinnamon sticks, then sauté sliced onions until light golden brown.

Add the marinated chicken and sauté for a few minutes before adding chopped tomatoes; cook until the tomatoes become mushy, adding a little water if needed, then cover and cook until the chicken is done, stirring occasionally.

Stir in the fried onion, chopped mint leaves and chopped coriander leaves into the chicken gravy.

Boil water with salt, whole spices (cumin seeds, bay leaf, cinnamon stick, black peppercorns, cloves, green cardamom, black cardamom, star anise optional), lemon juice, and green chillies; add the soaked basmati rice and cook until 90% done, then strain and set aside.

In a large pot, layer the cooked rice over the chicken gravy, drizzle a few drops of kewra water, add food color if desired, and dot with ghee.

Seal the pot, place a tawa (griddle) underneath, cook on high flame for 5–7 minutes, then lower the flame and cook on dum for 15–20 minutes.

Turn off the heat and let the biryani rest for 10 minutes before opening; garnish with fried onion and chopped coriander leaves, then gently mix before serving.