Wash chicken well with turmeric powder and keep it aside.
Marinate it with 1 cup of curd, turmeric powder and salt for 2 hrs.
:- We will use curd, turmeric powder only for marination and not when cooking. Marinating with ginger-garlic paste, other powders wont be that tasty as they needed to be fried and not marinated.
Heat oil, dalda and ghee in a cooker or daechi.
Add cloves, cinnamon, cardamom and cook it well for 1 - 2 mins.
Add green chillies and fry well till it shrinks.
Add diced onions and fry well for 10 - 12 mins.
:- The onions are well fried if you see oil spread in the onions and at the bottom of the cooker.
Add ginger-garlic paste and fry it well for 2 - 3 mins till the raw smell goes off.
Add chilly powder and turmeric powder and fry it well.
Add mint and coriander leaves and fry it well till you can see oil in the mix which will take 3 - 4 mins.
Add marinated chicken and mix it nicely.
Pour some hot water and close the lid and let it cook for 30 - 45 mins till the chicken is cooked well and all the water drains and you get a thick paste.
Mix the chicken every 10 mins often.
Meanwhile, take a pan and add about 2 tsp of oil and fry washed basmati rice well for 2 - 3 mins.
After the chicken is cooked well, add hot water which will be the double the quantity of rice (1500 ml).
:- You can also add little extra water(1/2 - 1 cup extra) so that the rice does not get over cooked in the pan.
Add rice and mix it well and squeeze some lime.
Close the lid and seal it with maida dough (optional) and keep heavy hot water pan on top of the lid.
Let the rice cook for 15 - 20 mins on a low flame.
After the rice is done, remove it from the stove and keep the same hot water pan on the lid.
Open the rice after 10 mins.
:- Serve hot and enjoy the biryani.