Take the washed chicken, add 2 tbsp curd, 1 tsp chilli powder, 1 tsp dhaniya powder, 2 tsp chicken biryani masala, 1 tbsp ginger-garlic paste. Keep it to marinate for at least 1 hr.
Soak the rice for 30 mins and drain the water. Keep it aside.
Put 2 tsp oil in a pan add the green chillies, coconut, 1/2 tsp haldi, fry and grind it with 1 cup of water.
Take a vessel to heat, add 6 tsp of oil, 2 tsp ghee and add cloves, bay leaves, cardamom, cinnamon and add the remaining ginger-garlic paste and the sliced onions.
Fry till they turn golden brown in color, then add 1 tsp chilli powder, 2 tsp of salt as per taste, 2 tsp of coriander powder, 1/2 tsp haldi powder, 1 tsp of biryani masala, mix it and fry well. Add the tomatoes, pudina, coriander leaves, mix and fry well.
Now add the grounded paste and fry until the oil separates from the masala, then add the chicken pieces. Mix it and add 5 and 1/2 cup hot water and boil it in a medium flame for 10 mins.
Add the soaked rice and put the lid and cook till its 90 % done, then add coriander, pudina leaves and 1 tsp ghee. Transfer the vessel to a dosa griddle, cover it and dum cook for 15 minutes in a low flame.
Serve this hot biryani with your favorite side dish.