Marinate the chicken with Yogurt, Turmeric powder , Red Chili powder, Green chilies, salt and coriander leaves. Refrigerate for an 1 hour.
Soak poppy seeds, coconut, chaar maghaz, cashew nuts in 1/2 cup of water for 15 minutes and make a fine paste.
Add Oil a pan and add the sliced Onions. Fry them till they turn golden brown. Take 2-3 TBSP out for garnishing later and leave the rest in the pan. Add ginger garlic paste. Fry for 2 minutes, till the raw smell goes away.
Add blended tomatoes and cook till oil separates. Season with little salt.
Add marinated chicken to the pan and mix well. Let it all come to a boil.
Add the cashew-coconut-poppy-melon seeds puree to the chicken.
Cook on low to medium heat till the chicken is tender and gravy is thick. Add crushed mace and nutmeg powder.
Add oil to a pan. Add Star anise, Bay leaves and cinnamon sticks. Once they splutter add 10 cups of water and salt. Add the soaked rice [draining the water they were soaked in]. Once the rice is 70% cooked, drain and keep aside.
Make a layer of boiled rice in a skillet, and cover it with a layer of chicken gravy. Repeat the layer pattern. Finish by saffron diluted in screw pine water, and some brown onions.
5. Cover and seal with dough around the pan. Keep this pan on a tawa and dumm the Biryani on high flame for 5 minutes and on low flame for 30 minutes. Once the dumm is over, carefully break the seal and serve the Biryani by digging the layers till the bottom.