Ingredients:

For the Biryani Masala:

Equal proportions (approx) of cinnamon bark, big elachi, bay leaves, coriander seeds and fennel (1 tsp each) ground to powder

For the Paste:

Paste of garlic (6 to 8 cloves), ginger (1 stick) and green chilies (8 to 9) 
Paste of coriander leaves (1 bunch) & mint (4 to 5 leaves) Paste of poppy seeds (2 to 3 tsp) previously soaked for 5 to 10 min. If you don't have poppy seeds, you can use half a cup of nicely ground coconut

Preparation:

Wash and drain rice, heat two tablespoons of ghee and add whole masalas (peppercorns, bay leaves, cloves etc). Add drained rice to it and sauté for a minute, then add double quantity of water and salt and cook until done. For the chicken gravy, marinate chicken pieces with ¾ tablespoon of chilly powder, one cup of curd, salt and ¼ tablespoon of turmeric powder. In a kadai, heat oil and add all the paste made previously, then sauté for 3 to 5 minute, add the marinated chicken pieces, 2 ½ tablespoon of Biryani masala, one cup of water and cook till done.

Then, in an ovenproof tray, make layers of chicken gravy and rice. Garnish with fried onions and roasted nuts. Bake for 15 to 20 minutes at minimum temperature (alternatively, the baking process can also be done on a gas stove, keeping the layers in a heavy bottom vessel on a simmer flame for 15 to 20 minutes).