| • | Put all the ingredients of the marinade in a bowl and mix well.
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| • | Add chicken pieces to it and leave for an hour.
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| • | Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
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| • | Cook the rice until 3/4 th is done, drain and keep it aside.
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| • | Heat oil in a thick bottomed pan and add remaining whole garam masala.
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| • | Allow it to crackle, add sliced onions and cook it till light golden brown.
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| • | Add 1 tsp of the remaining garam masala and all the remaining ingredients.
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| • | Cook for 5 minutes, combine marinated chicken with it.
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| • | Cook until chicken is tender.
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| • | Place alternate layers of chicken and rice.
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| • | Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.
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| • | Carefully end it with the rice layer topped with saffron & rose water.
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| • | Cover and seal it with an aluminum foil.
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| • | Cook it further on low flame for 10-12 minutes.
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| • | Chicken Biryani is ready to serve. |
