Easy Chicken Tikka Biryani

Marinate chicken with yogurt, tikka masala, lemon juice, ginger garlic paste, and orange food color for 30 minutes.

Heat oil in a pan and fry the marinated chicken for 4-5 minutes.

Cover and cook on low heat until the chicken is done.

Place heated coal in the pot, drizzle oil over it, and cover to give smoke for 2 minutes. Set aside.

Add cumin seeds, green cardamom, star anise, and salt to water and bring to a boil.

Cook rice until 80% done, then strain and set aside.

In a pan, heat oil and add green cardamom, star anise, cinnamon stick, black cardamom, and cumin seeds. Fry for a minute.

Add sliced onion and fry for 2 minutes.

Add tomatoes, ginger garlic paste, red chili powder, tikka masala, coriander powder, and salt. Fry for 4-5 minutes.

Pour yogurt into the pan and cook on high heat for 2-3 minutes.

Add cooked chicken to the masala and let it cook for 2-3 minutes.

Layer chicken tikka masala and boiled rice in a pot.

Repeat the layer of masala and rice.

Sprinkle yellow food color, coriander leaves, and lemon slices on top.

Cover and cook on low heat (dum) for 10-12 minutes.