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Break down the chicken into pieces, removing the skin.
Blend the spices (mace, round chilies, black cardamom, star anise, green cardamom, cloves, carom seeds, powdered nutmeg, calazira, black peppercorns, fennel seeds) into a fine powder.
Fry the sliced red onions in oil until browned and caramelized.
Add the ginger and garlic paste, spice mix, bay leaves, cinnamon stick, red chili powder, turmeric, and dried plums to the onions and cook to make the chicken masala.
Add tomatoes and yogurt to the masala, then add the chicken and potatoes.
Boil the basmati rice until 80% cooked, then strain and set aside.
Layer the chicken masala and rice in a pot, adding saffron water, cilantro, mint, and lemon slices between the layers.
Cook the layered biryani on a low flame for 15-20 minutes to steam and finish cooking.
Let the biryani rest for 10-15 minutes before serving.