Marinate the chicken with yoghurt, ginger garlic paste, coriander powder, turmeric powder and a tsp of salt.
Take a pan and add ghee . Add the whole spices in the ghee, saute’e for 2 minutes.
Add the whole spices with ghee to the marination. Marinate for 2 hours.
Add oil to the pan, add onions and cook till they turn brown.
Add the marinated chicken and cook till the chicken is cooked and oil separates.
Add the whole red chilles, ¾ cup of coriander leaves. The yakhni is ready.
In another pan, add 1 tsp of oil. Add shahi zeera and star anise, add mint leaves and kewra water. Add 12 cups of water and a tsp of salt. Let the water boil. Add the soaked rice [drain the water the rice was soaked in] and boil till it breaks easily from the middle [takes around 7-8 mins. Drain the water.
Take the cream in a bowl. Add rose water and yellow food color. Take a pan to layer the biryani. Add a Tblsp of oil and spread it around the pan [preferred with your hand]. Add 1/3 of the rice, add few tbsp of cream.
Add few coriander leaves and few chillies, add 1/2 of the yakhni and ½ tsp of lemon juice [spread all around. Repeat till you put the final layer of rice.
Later, towards the end of layering biryani, when you are just left with little cream, add the red color, to decorate with two colors, which is optional.
Just add the cream with red food color to the top layer of rice.
Now take a steel bowl and add 2 tbsp of hot ghee to it … place it in the middle of the biryani.
Heat a piece of charcoal.
Add a piece of fired up charcoal to the bowl of hot ghee. Make sure you cover up the biryani dish quickly as the the ghee and hot charcoal would let out smoke and you want your biryani to get that smoky flavor.
Seal the lid with dough to ensure the smoky flavor mingles with yakhni and rice, the smoke inside would enhance the taste even more.
Leave it for dumm for 45 mins in the oven at 350F or 180 C .