Chicken Biryani

This is kind of restaurant style of preparation of biryani they wont do dum process they cook chicken separately with same masalas which we use for biryani and rice will be cooked separately if the order comes they mix rice and chicken together and serve because the same rice can also used for vegetarians.
Ingredients

• Chicken 1,1/2 kg
• Basmati rice 500g
• Bay leaf 3 
• Star anise 3 
• Cinnamon sticks 2 
• Cloves 4 Cardamom 6 
• Shahi jeera 1 tsp
  Lichen (kalpasi) 1tsp
  Pepper corn 6 
• Mace 2 
• Golden fried onions 150 g
  2tsp Red chilly powder
•  2 tsp Coriander powder 
•  1 tsp Cumin powder 1 tsp
  Ginger garlic paste
•  2 tsp Salt
  Turmeric
  Yogurt 1 cup
  Coriander chopped 1 bunch
  Mint chopped 1 bunch
  Green chilly 5 Oil ½ cup
  Lime juice 2tsp

Method
First make a powder of all the spices,

Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night,or 2 hours before cooking.
Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.