In a bowl add chicken, yogurt, turmeric powder, red chilli powder, salt, coriander powder, ginger garlic paste, green chilli, onion, mint, fresh coriander, fried onion, lemon juice & mix well. Marinate the chicken for 30 minutes.
In a pot add water, cinnamon stick, clove, black pepper corns, green cardamom, star anis, bay leaves, salt, vinegar & bring it to boil.
Add rice & let it cook until ¾ done (approx. 8-10 minutes). Strain & set aside.
In a pot add cooking oil, cumin seeds, marinated chicken & stir fry for 2-3 minutes.
Cover & cook on low flame for 10-12 minutes.
Remove the lid and cook on high flame until oil separates. Now turn the flame off.
Take half amount of korma in a dish & reserve it for later use.
Now add & spread half amount of boiled rice, reserved korma, fresh coriander, mint, fried onion, remaining boiled rice.
Dissolve Orange food color in water and add in it. Cover & steam cook on low flame for 8-10 minutes.
Mix and serve!