Step 1 chicken gravy

In a bowl add in chicken, lemon juice, garlic paste, ginger paste, mint leave, Biryani masala, chilli powder, seasoning, salt and yoghurt, mix well and marinate for 30mnt

Dice the onion, tomatoes, Scotch bonnet, bell pepper and set aside.
In a pan add oil and onion fry until golden brown, divide the fried onion into 2 and transfer the half to a bowl and set aside. Add your tomatoes, Scotch bonnet into the pan and saute for 2mnt then add 2tblspn of water and stir, add your marinated chicken and Cardamon pods mix well and cook at low heat for 30mnt (check seasoning and salt, add more if needed)

Step 2 boiling rice

Wash your rice and soak for 20mnts.
In a pot add some oil, Cumin seeds, bay leaves, cloves, fry for some seconds then add in water, salt and bring to boil add the soak rice and cook until 90% done drain and set aside

Step 3 layering

Scoop half of the rice into the pot and spread, spread the chicken gravy evenly on the rice layer then spread the remaining rice evenly on the chicken gravy

Spread the remaining fried onion, mint leave, bell pepper all over the layer rice. Dissolve the turmeric powder in warm milk and drizzle. Cover the pot and steam for 20-30 mnts or until the rice is well cooked stir and enjoy