For marinating, make little slits on the chicken pieces and rub in all the ingredients of the marinade and cover and leave for 20 minutes in a warm place

Heat oil and add cloves, pepper corns, cardamom, bay leaf and cinnamon and fry until fragrant

Add sliced onions and ginger garlic paste and fry for 5-7 minutes till golden brown

Add coriander mint paste and fry for 2-3 minutes

Add the chilli, turmeric, coriander and garam masala powders. Add salt if required. marinade already contains salt.

Add the marinated chicken pieces and cook till the skin is slightly brown.

Add the uncooked rice with required amount of water. Usually twice the amount of rice.

Put in a pressure cooker and cook for twenty minutes or two whistles

Leave to cool down a little and open. Dissolve the saffron in the milk and add to the biryani with coriander leaves and fried onions.

Serve with yoghurt Raita. (yoghurt, cucumber pieces, salt,pepper and coriander leaves)