Place the yogurt, coriander, mint, turmeric, salt, chili powder, black pepper, and the biryani spices in a blender and blend smooth.

In the large bowl let chicken marinade in the yogurt mixture for at least two hours.

In the deep skillet add 2 tablespoons oil, then add cardamom, bay leaves and cinnamon stalks let it for one minute to extract aroma,

then add chicken with the marinade, mix well and tablespoons over medium heat until fully cooked.

In another pan add 2 tablespoons of oil and onion slices until golden brown.

Boil the water and add salt and 2 tablespoons of oil then add rice and let it simmer over low heat until almost fully cooked.

Soak saffron in 1/3 cup of water, sprinkle it over the rice without stirring about 5 minutes before the rice set.

Continue cooking for the last 5 minutes then remove from heat.

In the serving dish add a layer of rice then chicken pieces then another layer of rice and so on.

Put the onion on the service and serve warm