Chicken Marinade

• 1 1/4 lbs bone-in, cut up, skinless chicken, cleaned and excess skin removed
• 1/2 cup plain whole milk yogurt
• 1 tbsp neutral oil
• 2 tbsp biryani masala (homemade or store-bought)
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2-1 tsp red chili powder (start with 1/2 tsp if using store-bought biryani masala)
• 1/4 tsp turmeric powder
• 1/4 tsp nutmeg powder
• pinch cane sugar (omit if using store-bought biryani masala)
• 2 tsp kosher salt (start with 1 ¼ tsp if using store-bought biryani masala)

Whole Spices

• 3 medium dried bay leaves (tez patta)
• 5-6 whole cloves (loung)
• 4-5 whole black cardamoms (badi elaichi)
• 6 star anise (badiyaan)
• 6 green cardamom pods (elaichi)
• 2 3-inch cinnamon sticks (daarchini)
• 3/4 tsp cumin seeds (zeera)
• 1/2 tsp whole black peppercorns (kaali mirch)

Rice

• 1 3/4 cups aged, long grain basmati rice
• 1 1/2 tbsp kosher salt
• 1 tbsp oil
• 1 tsp lemon juice or vinegar

Cooking Ingredients

• 1/4 cup neutral oil (plus more as needed)
• 2 tbsp ghee (or butter)
• 2 medium yellow onions (thinly sliced or finely chopped)
• 6-8 garlic cloves (crushed)
• 1-inch ginger piece (crushed)
• 1 small tomato (finely chopped)
• 1-2 small green chili peppers (such as Thai or Serrano, chopped)
• 5 dried plums (alu bukhara)
• 1/3 – 1/2 tsp kosher salt
• 1 tsp garam masala (optional if using store-bought biryani masala)
• 1/2 tsp red chili flakes (optional)
• 1 tsp kewra essence (depending on strength)
• 1 tsp lemon juice
• 1/2 tsp chaat masala or garam masala
• 1 tbsp oil
• 1/4 cup cilantro leaves (chopped)
• 1-2 tbsp mint leaves (chopped or substitute more cilantro)
• 1/8 tsp yellow/orange food coloring mixed with 1 tbsp milk or water
• 1 lemon (thinly sliced)