Fry the onion and potatoes

• Heat the oil in a pot and fry the onion until golden.
• Add the potatoes and fry for 2 minutes.

Cook the chicken

• Add the chicken and ginger-garlic paste.
• Cook until the chicken changes colour.

Build the gravy

• Add the biryani masala, coriander powder, cumin, black pepper and garam masala.
• Stir in the tomato purée, blended tomatoes, salt and fresh coriander.
• Cover and cook on a low flame.

Parboil the rice

• Boil water with the star anise, cinnamon stick, cloves and a little salt.
• Add the soaked rice and boil until 90% cooked.
• Drain the rice.

Layer the biryani

• Layer tomato slices and coriander over the chicken gravy.
• Spread the drained rice on top.
• Drizzle the yellow food colour over the rice.

Dam and serve

• Cover tightly and cook on a low flame (dam).
• Mix gently and serve hot.