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1: In a pan, add the sliced onions, whole spices and green chillies.

2: Add oil, turn on the flame and cook the onions till they turn golden brown.

3: Add the coriander and mint leaves and fry them for a few seconds.

4: Add the ginger garlic paste, cook it for a minute.

5: Add the kashmiri chilli and cook it for a few seconds till it brings out a bright red colour.

6: Add the tomatoes, cook them till they get mashed and oil splutters from the sides. Add salt.

7: Add curd, mix it well.

8: Add water, mix it well and bring it to a boil.

9: Add the chicken, mix it well. Cover and cook it on a medium flame for 10 minutes.

10: In another pot, boil water, add salt to it and make sure the water tastes slightly salty.

11: Add the rice, cook it till it is 70% done (for about 2-3 minutes). Strain the rice immediately. Reserve some of the water.

12: Add the rice to the chicken masala, mix it very gently. If there isn't enough water, pour water till it is equal to the level of the rice.

13: Bring it to a boil and immediately cover the pot with silver foil and a fitting lid.

14: Place the pot on a preheated tawa and keep the biryani on dum for 15 minutes on a medium flame.

15: Serve it hot.