Make cuts on chicken and then marinate chicken with ginger garlic paste, red chilli powder, turmeric powder, tandoori masala powder, salt and yogurt.

Take a few pieces of wood charcoal and place them on the gas burner and heat them till they are red.
Take the burning charcoal pieces in a small bowl and keep the bowl in the bowl of marinated chicken pieces.

Pour some oil on the charcoals and as soon as they start emitting smoke cover the marination bowl with the lid. Let it smoke for 30 minutes.

Preheat oven to 180° C.
Soak rice in water for half an hour.
Grease baking tray then put chicken over baking tray and preheats it in oven for 10 to 15 minutes.
Mix orange food colour, saffron threads and kewra in lukewarm milk and mix well. keep aside.

For Gravy :
Take 2 tablespoon ghee and keep aside.
Preheat remaining ghee in a pan and fry onion, whole all spices and star anise on low heat.
When onions become golden brown then add ginger garlic paste and mix well.

Now add remaining yogurt and green chillies, cook for a while until yogurt water dries up.
Then add plum, tomatoes, kewra mixture, salt, half cup water, half quantity of fresh green coriander and mint leaves, cook for two minutes and turn off stove.

Gravy is ready.
Now put nutmeg mace powder, black and green cardamom powder and remaining green coriander and mint leaves over gravy.
Now place oven tandoori chicken over it.
Add a bit of salt in rice and boil in water.
When water of rice boiled then takeout third part of rice and put on gravy.

Note :
These uncooked rice will cook with gravy water through simmering.
When the fourth portion of water becomes left in the rest of the rice then sieve it.
Now add remaining 1/4 teaspoon nutmeg mace powder, 1/4 teaspoon black and green cardamom powder, 1 teaspoon kewra mixture and 2 tablespoon ghee on top of rice.
Steam the rice for 10 to 12 minutes.
Delicious tandoori chicken biryani is ready to serve.