1. Grind the onions, garlic, ginger and green chillies and cumin seeds to a paste.
2. Clean and wash the chicken pieces.
3. Marinate the chicken in beaten curds with salt.
4. Keep it aside for at least two hours.
5. In a heavy bottomed kadai, heat oil.
6. Add cloves, cinnamon, cardamoms and bay leaves.
7. Fry for a few seconds and add the ground paste.
8. Saut� on a low flame till the paste is well cooked and oil separates.
9. Add the marinated chicken and cook covered with a lid having some water on it on a low flame.
10. Gently mix at regular intervals. Cook till tender.
11. Meanwhile, par boil the rice with salt.
12. Drain out the water completely.
13. Spread out the rice in a big plate and cool completely.
14. Divide the rice into three equal portions.
15. Add yellow colour to one portion of the rice, orange to another portion and the third plain.
16. Keep the orange and yellow portions of rice separate.

To Arrange the Biryani:

1. Lightly heat ghee in a heavy bottomed dekchi. Then proceed as follows.
   • First layer: Spread out some gravy of the chicken.
   • Second layer : Spread out half of the orange rice.
   • Third layer : Place half of the chicken with some gravy.
   • Fourth layer : Spread out a layer of yellow rice.
   • Fifth layer : Place the remaining chicken.
   • Sixth layer : Top it with the remaining orange rice and plain rice.
2. Garnish with fried onions (biresta) and fried cashewnuts.
3. Place the dekchi on a pre-heated tawa.
4. Simmer for about 20 minutes.
5. Serve hot with sliced onions, lemon wedges, mint chutney, pappads and pickles.