Step 1

Marinate chicken pieces with rest of the ingredients for minimum 2 hours. Heat 4 tbsp oil in a saucepan and cook chicken till it is fully done. This will take about 20-25 minutes. Preserve the juices with the chicken.

Step 2

Heat 1/4 cup cooking oil in a saucepan and add all the whole spices. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves. Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add, 2 tomatoes chopped and cook till it is soft. Now add all the spice powders like 1/4 tsp turmeric, 1 tbsp red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separate. Then add 1/2 cup yogurt, 1 tbsp kasoori methi, 1/4 tsp garam masala powder, and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes. Add this biryani masala to the chicken tikka pieces, mix well and cook for another 5 minutes on low flame. Taste and adjust the seasoning (add water and salt if needed). Place a piece of foil on the surface of the gravy and keep a hot burning coal on it. Pour a tsp of ghee over the coal. Cover with an airtight lid to trap the smoke. Leave it covered for 15 to 20 minutes. Open the lid and discard the foil and coal piece.

Step 3

Wash the rice thoroughly and soak for 30 minutes in water. Heat a large vessel filled with enough water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt, and oil. Add the soaked rice and cook till 90% done. When you check the rice, it should be firm and not mushy. Drain the rice in a colander and set aside.

Step 4

In a large saucepan add all the chicken tikka masala as the first layer. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + color mixture. Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala and 1 tsp shahi jeera. Repeat the step 2 with rest of the rice. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)

Step 5

Cook on medium-high heat for 10 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.

Step 6

Serve hot.