In a bowl, add yogurt, red chilli powder, cumin powder, turmeric powder, kashmiri red chili powder, coriander powder, garam masala powder, salt, orange food color ,tandoori masala, green chilli paste, ginger garlic paste, lemon juice, mustard oil & mix well.
Make cuts on chicken pieces & add in marination and mix well,cover & marinate for 3-4 hours in refrigerator
In a wok, add cooking oil, marinated chicken with remaining marinade and cook on medium flame for 8-10 minutes, cover & cook for 6-8 minutes (don’t stir so that spices & marinade stick to the pieces) then cook on high flame until oil separates (4-5 minutes).
Add mint leaves, fresh coriander, flip chicken pieces and cook for 4-5 minutes.
Add fresh coriander,mint leaves,cover & simmer for few minutes.
Give coal smoke for 2 minutes & set aside.
In a pot,add cooking oil,star anise,cinnamon sticks,cloves,green cardamom,bay leaves,black peppercorns & mix well
Add onion,mix well & fry until golden. Add tomatoes & mix well.
Add red chilli powder,turmeric powder,coriander powder,cumin seeds,Kashmiri red chilli powder,salt, tandoori masala,lemon juice & mix well.
Add water and mix well,cover & cook on low flame for 5-6 minutes.
On low flame,add yogurt,fresh coriander,mint leaves & mix well.
Add dried plums, green chillies & mix well, reserve half of gravy for layering.
In remaining gravy,add fried onion,fresh coriander,mint leaves,half quantity of boiled rice,reserved gravy & remaining boiled rice.
Now make holes with the help of skewer.
In orange food color, add water,kewra water & mix well
Add it in pot,add fried onion,chicken tikka pieces,cover & steam cook on low flame for 18-20 minutes.
Serve smoky chicken tikka biryani with salad & raita.