Clean & wash the chicken pieces. Allow it to drain. Marinate the chicken pieces with half of the yogurt, turmeric powder, chilli powder, ginger-garlic paste, amchoor powder, and salt. Keep it aside for 1-2 hours.

Heat oil in a heavy bottomed pan. Add the onions and fry until golden colour. Add ginger-garlic paste and saute until the raw smell goes away. Add the chopped tomatoes and saute until they are soft and mushy. Add the remaining spice powder and fry until the oil starts to separate. Add the marinated chicken pieces and mix well.

Cook on high flame until the chicken changes colour. Cover with a lid and cook on low to medium flame until oil comes on the surface and the chicken is cooked. Remove from flame.

In a large vessel, boil water with half of the chopped mint + coriander leaves, cardamon pods, cinnamon, and cloves. Add the washed basmati rice & salt and boil until the rice is half cooked.

In a biryani pot or oven proof dish, arrange one layer rice, spread the chicken masala over the rice, layer the remaining rice and chicken masala. Sprinkle the yellow food colour. Finally garnish with the chopped mint + coriander leaves. Cover tight with a lid and simmer for 10-15 mins. Serve hot with raita and salad.