Ingredients-
To make the rice:
500-600 gms Basmati rice
1-2 bay leaves
1″ cinnamon
1 star anise
1-2 green cardamom
To make the biryani masala:
500 grams chicken pieces
4-5 cloves
1 tsp coriander seeds
1/2 tsp carom seeds
2 onion sliced
1-2 green chillies
1/2 tbsp red chilli powder
1/4 tbsp turmeric powder
1/2 tsp dried mango powder (optional)
1 chopped tomato
1 tbsp ginger garlic paste
1/2 cup yogurt
To garnish:
1/2 onion sliced & fried till golden
Roughly chopped coriander leaves
Mint leaf juice/liquid for coloring

Method:

• Boil rice with enough water & spices in a large pot. Once done cool & set aside to use later.
• Meanwhile on medium flame, heat ghee/oil in a pan & saute cloves, coriander & carom seeds.
• Once they splutter add in the sliced onions & green chillies. Cook till soft & translucent.
• Now add in the chopped tomatoes along with the garlic ginger paste & cook till the oil separates & tomatoes are soft.
• Next add in all the powder spices- turmeric, dried mango powder & red chilli powder. Saute till all the spices are nicely fried.
• Add the yogurt, salt & stir well together. Cook for another 2-3 minutes before adding in the chicken pieces.
• Cover & cook till the chicken is done. Heat further to reduce gravy consistency if needed.
• To  assemble take a wide large pot- first add half of the boiled rice, then sprinkle with half of the fried onions & mint juice. Next layer with the chicken masala evenly. Repeat by adding the remaining rice & garnish with leftover fried onions, mint juice & chopped coriander.
• Serve with raita, papad & pickle.