Marinate the chicken with ingredients mentioned under marination.

On a low flame, cook the chicken till it is soft cooked and tender. 2 tbsp water can be sprinkled if the chicken turns dry while cooking.

Heat oil in a pan, add the cooked chicken & cashew powder. Fry until the moisture evaporates and the masala sticks on to the chicken. Keep this aside.

Saute bay leaf, 3 green cardamoms, 4 cloves, 1 inch cinnamon stick, star anise, ½ to ¾ tsp shahi jeera in oil.

Add the ground paste and saute until the raw smell goes off.

Add curd, biryani masala, turmeric, coriander powder, red chili powder and saute until oil begins to seperate.

Pour water and adjust salt as needed by tasting it.

Add rice to it and cook on a medium heat until the rice is 90% cooked. Rice is till soggy.

Lower the flame completely, Seal the pot with a foil or a moist thick kitchen cloth.

Dum it on a hot tawa for 12 to 13 mins. If you have a induction cook top, then you can cook on number 2 to 3 for 15 mins.

Allow to rest for 10 to 15 mins.

Transfer half of the rice to a serving bowl.

Layer half of the chicken fry over the rice.

Repeat the layering alternately with rice and chicken once more.

Garnish with coriander leaves.

Serve hot with raita and salan.