Recipe(tried): Chicken Biryani (Chef Shai)

this is not Madhur Jaffrey's recipe, this is by another Pakistani chef called Shai...but trust me...the biryani's more delicious.

CHICKEN BIRYANI

FOR CHICKEN:
1 packet tandoori masala
1/2 cup yogurt
2 tbsp (fresh) ginger garlic paste
2 tbsp lemon juice
oil (as needed)
FOR BIRYANI MASALA:
2 large size onions, chopped
oil (as needed)
1 kg chicken with bones (small pieces)
1 tbsp ginger garlic paste
1/2 packet biryani masala (good)
5 to 6 tomatoes, finely chopped
2 tbsp lemon juice
1 tbsp brown sugar
TO ASSEMBLE:
500gm Basmati rice (pre boiled with one kanni left)
1 cup fried onions (plus more for garnish)
1/2 cup chopped almonds (plus more for garnish)
1/4 cup melted butter
1 tsp garam masala powder mixed with 1/2 cup yogurt
1 tsp yellow food color
1 tbsp water
5 to 6 chopped green chilies (plus more for garnish)
1 cup chopped fresh coriander (plus more for garnish)
iceberg lettuce (for serving)

TO PREPARE CHICKEN:
Mix tandoori masala, yogurt, ginger, garlic paste, lemon juice and a bit of oil and marinate chicken for at least 2 hours.

Grill chicken until cooked through.

TO MAKE BIRYANI MASALA:
Add chopped onion with little oil and fry until golden. Add ginger garlic paste, biryani masala, and fine chopped tomatoes until all the water is dry and masala starts leaving oil around the edges. Add lemon juice and 1 tbsp of brown sugar, mix well. Masala is ready

TO ASSEMBLE AND COOK:
Take a large pan, add some biryani masala in the bottom followed by a layer of rice, sprinkle some fried onions, almonds, melted butter and garam masala mixed yogurt. Spread some chicken pieces and a layer of boiled rice again. Follow the same layering until everything is utilized. The last layer should be of rice. Mix food color with 1 tbsp of water and sprinkle on top.

Cover and steam for 10 minutes on low heat until rice is fully cooked and fluffy. Take off the heat, add green chilies and fresh coriander, mix biryani and take out in a dish. Garnish some more fried onions, chopped almonds, green chilies and fresh coriander, arrange chopped iceberg around the dish and serve.