Karachi Chicken Biryani

In boiling water, add salt, vinegar, and oil. Mix well.

Add soaked rice and cook until ¾ done.

In a blender, add garlic, ginger, and green chillies. Blend and set aside.

Heat oil and add cumin seeds, star anise, black cardamom, cinnamon sticks, cloves, black peppercorns, and green cardamom.

Add tomatoes and the blended paste. Mix well.

Add water, cover, and cook for 5 minutes.

Add salt, red chilli powder, turmeric, garam masala, and chicken stock. Mix well.

Add potatoes, mix, cover, and cook on medium heat until potatoes are half done, about 10 minutes.

Add dried plums, yogurt, and lemon juice. Mix well.

Add fresh coriander and mint leaves. Mix again.

Add chicken, mix, and cook on high flame for 10 minutes.

Add food color and mix.

Add tomatoes, lemon slices, green chillies, and mint leaves.

In a bowl, mix jaifal, javitri, and crushed roasted cumin seeds.

Sprinkle half of the dry mix over the masala, layer with half of the boiled rice, then sprinkle the remaining dry mix.

Layer with the remaining boiled rice, pour cooking oil, cover, and steam for 15 minutes.