First clean and wash the chicken,keep in a strainer to remove extra water. In a mixing bowl add ginger garlic- paste, all powder spices mention above under chicken marination, add curd and mint and coriander leaves.

Add chicken pieces.mix and coated well. Keep in the refrigerator for 1-2 hours. If you have no more time than marinate for 30 minute.

Meanwhile the chicken get marinated we prepared biryani masala. For this take all spices mention above for biryani masala add them in a grinding jar and grind them.
Cut the onions in slices,crushed the garlic, ginger and green chillies,make puree of one big tomato.

First we fry the onions so take a vessel add oil when oil heat up add onion slices. Fry them on medium flame till they turn golden brown. Transfer in a plate. Keep aside.

In the same oil,add whole spices,saute 30 seconds,add crushed ginger, garlic and green Chilli. Saute 1 minute.

Add tomato puree,salt and red Chilli powder. Add 3tbsp of fried onions. mix it,add 2tbsp water cover and cook for 3-4 minutes on medium flame. Stir occasionally.

When the masala cooks well and oil comes on the surface add marinated chicken. Mix and cook on high flame for 5-6 minutes. Turn the flame medium and cover the lid, cook for 15-20 minutes until chicken cook.

Meanwhile chicken has cooked in a big vessel add 7-8 glass of water add soaked rice, salt,green chillies,and whole spices,add 1 tsp oil and let it a good boil. Cook the rice till it done 90%. Strain the water and rinse under running water. Keep aside.

Check the chicken it has cooked now add prepared biryani masala mix and turn off the flame.
Now it's time to layering the bieyani so take out the half quantity of chicken in another bowl.

Add the half quantity of rice on the chicken add some food colour and kewra water.

Sprinkle some fried onion on top then add the layer of remaining chicken and again make a layer of rice.

Add food colour, spread mint and coriander leaves,lemon juice and ghee.

Place a towel or cotton cloth over the vessel then cover the lid. Cook.on simmer for 10 minutes. Turn off the flame and leave it for 30 minutes

Open the lid the aromatic spicy bieyani is ready. Mix gently then served with your favourite raita