The first step is to marinate chicken with: yoghurt, crushed garlic, crushed ginger, chili powder, 1 tsp salt, whole black pepper, whole cumin, ground coriander, whole cardamoms, cinnamon stick and cloves.
Add the chicken and coat well. Let it marinate for 20 to 30 minutes.
After 20 min, add the chicken in a pot and cook on low until done. Remove and reserve.
For the rice, soak in hot water, add a teaspoon of salt and let it seat for 20 minutes. Wash the rice and drain.
Then partially cook the rice with some salt and 3 bay leaves. When it is done, remove from the pot and reserve.
The next step is to fry the onion that will be added in the biryani. Heat 2 cups of oil and fry the sliced onions until brown, remove and reserve.
Now heat a cup of oil and add cumin seeds, whole black pepper, whole cardamoms, cinnamon stick and cloves.
Then add garlic, ginger and the tomato puree. Season with ground coriander and chili powder. Cook for 10 minutes.
Return the cooked chicken in the pot, add the fried onions, a tablespoon of garam masala and salt to taste . Add one cup of hot water, few drops of lime or lemon juice and let it cook for 10 more minutes.
Add the rice, add the yellow food coloring, the chicken with the sauce and repeat the layer until done.
Steam all this, on low heat for 20 min to help all the flavors come together.
Serve and enjoy!.