Mix together the ingredients for marination along with chicken in a bowl.
Refrigerate it overnight.
:- A minimum of 4 hrs marination is required.
Soak the rice in water and keep aside for 2 hours.
Heat oil in a pan.
Add the marinated chicken and stir well.
Saute, until the chicken appears fried on the outside(10 mins).
Add onions and continue to saute for another 5 - 6 mins.
Add a little black pepper, chicken broth and garam masala.
Combine the mixture well, until you can smell the spicy aroma of masala and chicken combined.
Add a glass of water.
Cover and cook for about 15 mins on a low flame.
Heat a tbsp of oil in a pressure cooker.
Add the rest of crushed garlic and ginger, cinnamon and cloves and fry.
Once the ginger and garlic is fried, add the drained rice and stir the mixture well.
:- Do not overfry the rice.
Once the rice becomes crisp, add 5 cups of water and salt to taste.
:- The chicken masala gravy for the biriyani should appear moist and juicy with all the excess water drained out.
Once the rice is cooked, combine the masala and rice in a big bowl.
Set the oven to 350 degree celsius and broil for another 10 mins.
Garnish with coriander leaves and mint leaves.
:- Chicken in the biriyani tastes spicy and delicious, only when it is marinated and kept overnight.