Add oil to a pan and add bay leaves, shahi zeera, cinnamon, cardamom and cloves. Add onions and cook till the onions turn golden/brown.
Take 2 TBSP of onions out for garnishing later. Add ginger garlic paste and saute for 2-3 mins.
Add the red chili paste. Saute for 2 minutes.
Add chicken to the pan and saute for 10 minutes.
Add turmeric and red chili and tomatoes. Add ½ cup water. Cook till the tomatoes have soften.
Add coriander leaves and green chilies to the pan, followed by salt.
Add yogurt to the pan. Cook till the oil separates. Turn off the gas. The yakhni is ready.
Take another pan. Add ghee. Add the cardamom powder, shahi zeera and star anise. As soon as the zeera starts crackling, add water. Add kewra water to the water and let the water come to a boil.
Meanwhile, drain the soaked rice. Once the water boils, add the rice to the pan. Add salt. Let the rice cook till its half done. It should be soft from the middle and a little hard from the sides, if you take a grain in hand. Drain the water.
Now, take the drained rice and mix it softly with the yakhni prepared. You should always take a spatula in each hand and mix it softly from the bottom.
Garnish it with the onions we kept on the side. The Biryani is ready for dumm. Cover the top with a cotton cloth and place the lid. Another way is to put a dough seal all around the pan so the steam doesn’t escape.
If you are placing it in the oven, the oven needs to be pre heated at 350F/180C. Let it dumm for 45-50 mins.
If you are placing it on a burner, you need to place the pan on a tava instead of placing it on naked fire. It needs to be on medium for the first 5-7 mins and then on low for another 30 mins.
The Biryani is ready. Serve with a side of raita or daalcha.
Enjoy!!!