In a pan add red chilies, cumin seeds, fennel seeds, cloves, black pepper, lemon grass, dry ginger, cinnamon stick, black cardamom and star anise. Dry roast these ingredients on medium low flame by stirring continuously for about 4 minutes. Then cool it on room temperature.

Add these roasted ingredients in a grinder along with food color, mango powder and grind until you get a fine powder. Your tandoori masala is ready.

In a bowl add chicken cubes, yogurt, oil, ginger garlic paste, tandoori masala, salt and Mix it well and marinate it for 30 to 40 minutes at least.

Then heat oil in a pan add marinated chicken and cook for 7 to 10 minutes by covering the lid or until chicken is fully cooked. Add water if required.

In a pan heat oil, add butter and let it melt. Then add ginger garlic paste, onion paste and cook for 2 to 3 minutes. Then add tomato puree and cook for another 2 to 3 minutes.

Now add salt, red chili powder, turmeric, cumin, coriander, garam masala, sugar and cook for 5 to 7 minutes or until oil separates by covering lid.

Add marinated chicken, cream in it and give it a good mix. Add water if required. Your butter chicken gravy is ready. Set aside.

In a pot simmer water, add salt, cumin, bay leaf, vinegar, star anise, cardamom, cinnamon stick and let it boil. Add soaked rice in it and boil until rice are 80% cooked. Strain and set aside.

In a pot add layer of butter chicken gravy in bottom and cover it with rice. Top it with butter chicken gravy, garnish and rice. Repeat the layer again.

Drizzle food color on top, cover and steam for 10 to 15 minutes on low flame.

Your tasty butter chicken biryani is ready. Serve and enjoy.