For the Chicken Tikka

• 1 1/3 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 inch fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1/2 teaspoon salt

For the Curry

• 2 tablespoons oil
• 1 onion, finely chopped
• 2 tablespoons ginger garlic paste
• 1 teaspoon cumin seeds
• 2 black peppercorns
• 2 cloves
• 1 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 teaspoon salt
• 2 tomatoes, finely chopped
• 1/2 cup plain yogurt
• 1/3 cup water

For the Rice

• 1 3/4 cups water
• 1 1/2 cups basmati rice, soaked for at least 20 minutes
• 1 bay leaf
• 1/2 teaspoon cumin seeds

For the Biryani Assembly:

• 1 1/2 cups caramelized onions
• 1/2 cup fresh cilantro, finely chopped
• 1 tablespoon oil
• 1 cup saffron-infused water (optional: soak a few saffron threads in warm water or milk)