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Combine chicken with ginger-garlic paste, green chilies, coriander, mint leaves, biryani masala, lemon juice, yogurt, oil, and fried onions. Let it marinate for 30 minutes.
Boil water with star anise, bay leaves, black cardamom, cloves, cinnamon stick, green cardamom, fennel seeds, cumin seeds, black peppercorns, salt, and lemon juice. Add the rice and cook until it's 70-80% done. Drain and set aside.
In a pan, heat 1 cup of the oil used to fry onions. Add ginger-garlic paste, chopped tomatoes, red chili powder, cumin powder, coriander powder, garam masala, turmeric, and salt. Cook until oil separates and chicken is tender.
In a large pot, layer the chicken korma, partially cooked rice, fried onions, mint, coriander, saffron milk, and food colors. Drizzle kewra water for fragrance. Cover the pot with a tight lid and cook on low heat for 20-25 minutes.
Fluff the biryani, garnish with more fried onions, and enjoy with raita!