Wash chicken and marinate with curd, chilli powder, orange food colour, green chilli, lemon and salt. Keep this aside for 2 hours.

For preparing biryani you can use pressure cooker, rice cooker or big pan. I used rice cooker.

Heat 250 ml of oil add cinnamon, cardamom, clove, black cardamom, bay leaf, mace, stone flower. Once done add sliced onion. Do this in medium flame and saute until onion change thin colour.

While onion cooking other side wash basmathi rice and soak.

Now add ginger garlic paste. Once raw smell goes off add marinated chicken. Saute for 2 minutes.

Add coriander and mint leaves. Add salt.

Now add chopped tomato and biryani masala. Cook until chicken quarter done.

Drain water from basmathi rice. Add 3 cups of water and chicken. Adjust salt and cook until biryani done nicely. Transfer biryani to plate carefully, don't break the rice.

Serve hot with raita or biryani gravy.