Ingredients:
For the rice-
2 cups long grain basmati rice
1 tbsp oil
2 bay leaves
1 1/2 tsp salt

For the chicken-
700-800 gms chicken pieces
3 cups chopped onions
1 1/2 tbsp ginger garlic paste
1 cup chopped tomatoes
1 cup yogurt
5-6 tbsp oil
1 tsp red chilli powder
Salt to taste

For garnishing-
1 cup sliced onions fried till crisp & brown
1/2 cup mint leaves chopped

For the flavouring liquid-
1 1/2 tsp cumin seeds
3-4 cardamoms
2″ cinnamon
2 black cardamoms
2-3 black peppercorns
3-4 cloves

Method:
Boil 7 cups of water with the bay leaves, salt and oil. Add the rice and cook till almost tender.
While the rice cooks, heat oil in a pot and fry the onions for the chicken. Fry till brown, then add the garlic ginger paste.
Mix well and add the tomatoes. Once dry add the yogurt and stir for 1-2 mins.
Add some salt, red chilli powder and the chicken piece, then fry for 8-10 mins.
Add a cup of water and cook till done.
By this point you should have your rice and chicken ready to be assembled.
Now let’s make the flavouring liquid. Take a blender and put all the ingredients with 1/4 cup of water. Strain it through a sieve and keep aside.
To assemble the biryani, take a heavy bottom pot or pan. Sprinkle some of the curry (not the pieces) from the chicken at the bottom.
Spread some of the rice on top making sure you’ve covered the curry.
Place half of the chicken pieces with the curry on top of the rice.
Sprinkle some of the mint leaves and fried onions on it along with some of the flavouring liquid. Now cover with rice and repeat all steps until you have a last layer of rice on top. Serve with raita or/and salad.