To mount Byriani use the pan or tray with tight lid. Always use chicken with bones as it remains moist.   Split each thigh into 2 pieces. Byriani  tastes better if  it is made one day before serving. Warm it up in the oven before serving. Served with natural yogurt.

Method:

Mix well yogurt, garlic, ginger, salt, 1 cup coriander, 1 cup mint,  turmeric, clove, cinnamon, black paper,
coriander, garam masala, green chilies, lemon juice and cardamom (add salt and chilies to taste).

Add chicken to the mixture, mix, cover and leave for marination for approximately 12 hours.

Caramelize onion in ghee or butter on medium heat.

Add to the boiling water bay leaves,  cardamom, salt, cloves, cinnamon stick, star anise, and oil. Boil for two minutes.

Add rice to the boiling water, wait till water boils again. Cook rice for 5 minutes after the water starts to boils again. Soon after strain the rice in the strainer.

Mount the layers: Spread 1 Tbs ghee or butter in a mounting pan. Spread out half the the quantity of chicken, cover it with half the quantity of rice, sprinkle over the rice 1 tbs of ghee (melted butter), half the quantity of saffron milk, half the quantity of caramelized onions and chopped coriander leaves. Repeat the process.

Cover the pan tightly and seal it with a paste of all purpose flour. Preheat the oven at 200C cook byriani for approximately 45 minutes. When cooled down mix gently and serve.