In a pan, add oil. Once hot, add cinnamon sticks, cardamom pods, cloves, bay leaf, cumin seeds, and saute for a few seconds.
1 ½ tablespoon Oil, 1 inch Cinnamon stick (Dalchini), 3 to 4 Cardamom pods (Elaichi), 3 to 4 Cloves (Lavang), 2 Bay leaf (Tej Patta), 1 teaspoon Cumin seeds (Jeera)
Add the marinated chicken and cook for 3 minutes. After 3 minutes, add garlic, ginger, and green chilies. Flip the chicken and cook for another 2 minutes. Check the video here for a better understanding. 5 to 6 Garlic cloves, finely chopped, 2 to 3 Green chilies, slit, 1 inch Ginger, finely chopped
Add onion, tomato, coriander leaves, mint leaves, tandoori masala, and give it a good mix. Cook this for a minute. Now spread it evenly to cover the base of the pan.
2 Onions, chopped lengthwise, 2 Tomatoes, diced, 6 to 8 strands Coriander leaves or cilantro, ¼ cup Mint leaves or Pudina, loosely packed, 1 tablespoon Biryani or Tandoori Masala
Add partially cooked rice, spread evenly, and garnish with some more mint and coriander leaves.
Finally, add butter and sprinkle some more tandoori masala powder or biryani masala powder and splash ¼ cup of water. Cover this and cook on low flame for 20 minutes or until rice is cooked through thoroughly.
1 tablespoon Butter or ghee, ¼ cup Water