Soak the Chicken in Salt water for 30mins.
Drain the water and add Chilli Powder, Turmeric Powder, Coriander Powder, Ginger Garlic Paste and Cumin Powder. Set aside for 30mins.
Soak Basmati Rice for 1hour and set aside.
Add 1tbsp Maida, Cornflour and water to the chicken and deep fry in medium hot oil until crispy, golden brown.
In a pan on high flame, add 2tbsp oil and 1tbsp Ghee. Roast Green Chillies, Garlic and Cumin and then add Onions until Reddish colour. Saute Curry Leaves and Tomato for 1min.
Add 1tbsp each of Red Chilli Powder, Cumin Powder, Coriander Powder, Ginger Garlic Paste, Garam Masala, Salt and Roast on High flame.
To this add half cup Whisked Curd and mix well. Add the fried Chicken pieces and toss. Add 100ml water, Aginamoto and some Red food colouring. Switch off the flame and add Curry Leaves and 1/2 tbsp Lemon Juice. Toss well.
In a huge sauce pan, add 2lts water and let it boil. Add Star Anise, Marathi Mogga, Cinnamon, Cardamom, Cloves, Biryani Leaves, Salt, Ginger Garlic Paste, Biryani Masala, Ghee, Shahi Jeera, Cloves, Japathri, Coriander and Mint. Add the Soaked Rice to this and let it cook.
In a huge handi, add one layer of 60% cooked Basmati Rice. After 2 mins add another layer of 70% cooked Basmati Rice. Add the Boneless Chicken Curry as one layer and finally after 2 mins 80% cooked Basmati Rice as the last layer.
Sprinkle Ghee, Fried Onions, Cardomom Powder, Biryani Masala, Food Colouring in Water, Keora water, Coriander, Mint, Saffron in Milk and 150 ml of boiled Basmati water to the edges of the Handi.
Cover with Tissue Paper and sprinkle some water. Close the lid and add weight. Cook on high flame for 7mins and low flame for 8mins. Rest for 15 Mins.
Serve hot with Raita
