Simple chicken biryani

Ingredients: 

 1 medium chicken, skin removed then cut into 8-10 pieces
3 cups rice
4-5 sliced and fried onions

Marinate the chicken in:

1 and half cups yoghurt
2 black cardamom
6 black pepper corns
2 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
1 tsp red chilli powder
1 cinnamon stick
1 bay leaf
2 cloves
½ tsp cumin and coriander powders
2 tbsp each of ginger and garlic paste
2 chopped green chilli 
1 tbsp javetri/mace (optional)
1 tbsp lime juice
half of the fried onions
quarter cup oil
saffron color ½ tsp
salt to taste
turmeric to taste

 Directions:
 

Soak rice for 30 minutes. In a bowl add water, some oil, and salt. You can also add cumin, and cardamom to this water for more flavor. Bring to boil to cook rice, once the rice is half cooked drain the water.
Now in a pot, add marinated chicken spread at the bottom (I also added fried potato quarters during this stage on top of the chicken) and then add half cooked rice, sprinkle some mint leaves, the remaining fried onions, saffron color and cover tightly with the lid and cook for 30min. First 5 minute at high flame, next 15 minutes at medium flame and last 10 minutes at low flame. If your pot/pan is thin, make sure you place a tava (the flat pan for making chapatis/parathas/rotis) under the pot so that your Biryani doesn't burn. You can place this tava after the first 5 minutes.