n 1) First make a powder of all the spices (shahi jeera, cloves, cinnamon, bay leaf) by roasting them at low medium heat for 6-7 n n 2) Take a bowl, add chicken pieces and add ground spices powder , chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night.n n 3) Soak the rice for 30 minutes. Heat water in a vessel and let it come to a boil add oil, salt,    Shahi jeera, bay leaf and add basmati rice n n 4) Cook the rice till it is 3/4 cooked. Don't cook them fully.n n 5) Heat non stick wide pan at medium heat. Add layer of marinated chicken, spread it          evenly in pan.n n 6) Make layer of 70-75% cooked rice on top of the chicken. Make sure some of the water      should come with rice to cook chicken. Don't drain all of the water from the rice.n n 7) Sprinkle fried onions.n n 8) Add dissolved saffron strands in milk , then add ghee (optional) and put the lid on to cover pan tightly.n n 9) First cook it on high for first 4-5 minutes then reduce the flame to low, And cook it for 25 to 30 min and switch off the flame.n n 10) Never mix the biryani just check it by removing the top layer of rice and check if chicken is cooked properly.n n 11) Serve hot with coriander as a garnish.n