Hyderabadi chicken biryani

Ingredients:
Chicken: 1 lb
Yogurt: 3tbsp
Ginger garlic paste: 2tbsp
Shahjeera: 1/4tsp
Coriander powder: 1/2tsp
Garam masala: 1/2 tsp
Bay leaves: 3(medium)
Cardamom seeds: 1tsp
Cinnamon stick: 2
Cloves: 4
Ghee or oil : 4tbsp
Onion 1 (sliced)
Saffron color: pinch (mix this with the warm milk)
Fried onion: 1 medium onion. Fry this in the oil until they turn into golden brown color.

For Rice:
Basmati rice: 5 glasses
Cinnamon stick: 2
Bay leaves: 2
Cloves: 4

Method:
1. Marinate chicken for two hours with yogurt, cloves, cinnamon sticks(1), bay leaves(2 medium), shahjeera(1tsp), ginger garlic paste(2tsp), salt to taste, garammasala(1/2tsp), coriander powder(1/2tsp) and oil(1tsp)
2. Now take a nonstick pan add ghee and onions and fry them till they turn light brown color. After that add ginger garlic paste and cook it for 2 to 3 min. Then add the marinated chicken and cook it for 5 mins. Turn off the heat and keep the chicken covered.
3. Boil 8 cups of water and add salt ,cinnamon sticks,shahjeera and bay leaves. Add the rice to the boiling water. After the rice is semi-cooked, keep it aside.

For layering:
1.Preheat the oven at 350-370 degrees for 10 minutes.
2.Now in a deep baking dish, add a layer of chicken mix followed by a layer of semi cooked rice. Sprinkle some coriander, fried onions, color, mint and lemon juice on top of it. Repeat the same to make the layers.But make sure that the uppermost layer is of rice.
3.Now cover this with the aluminum foil and keep it in the preheated oven for 25-30 minutes.
4.Now garnish this with coriander.