Heat oil in a large pot.

Add sliced onions and cook until golden.

Next add cloves, bay leaf, cinnamon, cumin seeds, black cardamom, green cardamom, and peppercorns. Let them sizzle.

Add ginger-garlic paste and sauté for a minute.

Add chicken pieces and fry until they turn white.

Add tomatoes, crushed red chili, red chili powder, cumin powder, coriander powder, biryani masala, and salt. Cook until tomatoes soften.

Add yogurt and mix well.

Add orange food color and stir gently. (This is where the magic color comes in — the signature Al Rahman look!)

Bring water to a boil with bay leaf, star anise, cloves, cumin seeds, whole green chilies, and salt.

Add the soaked rice and boil until 70–80% cooked (grain should still be firm).

Add a tbsp of vinegar. (Check notes for this)

Drain and set aside.

Keep the flame low and spread single layer of the cooked rice, next add the biryani korma (chicken masala) over the rice.

Sprinkle fried onions, tomato slices, mint, cilantro, dried plums, and lemon juice.

Cover the masala with rest of the rice.

Add 2–3 tbsp oil and a few drops of kewra water if using.

Cover the pot tightly (foil or a towel under the lid works great).

Cook on low heat for 15–20 minutes until everything is steamed together.

Rest for 5 minutes, then gently fluff the rice from the sides.