Get a big pot and boil the water. Add the rice, salt and spices. Cook until they are boiled. You only want them to be 80% cooked. Strain the water from the rice and set aside. 

In another pot, add some water, turmeric powder, salt, cumin seed, ginger, and garlic paste. Give everything a good mix until well combined. 

Add sliced onion (the diced onion is for later!), and chicken and mix until well combined.

Now cover with a lid and cook on low heat for about 5-6 minutes. And then increase the temperature to medium-high heat and cook for a further 2-3 minutes. Then set aside. 

Use the same pot that has been cleaned or another and spray well with cooking oil and add green cardamom, black cardamom, black peppercorns, cloves, cinnamon sticks, and bay leaves and mix. Then add coriander powder, red chilli powder, garam masala powder, and black pepper powder, mix well and cook for 2 minutes.

Add tomatoes and the yoghurt and mix until well combined. Then add the cooked chicken mixture and cook for another 4-5 minutes.

Once done, add the chopped fresh coriander, mint leaves, and green chillies, mix well and cook on high heat.

Take out half of the chicken mixture in a bowl and set aside.

Now it is time to layer the biryani. Add boiled rice, half of the fried diced onion, lemon slices, remaining chicken with its liquid and the remaining boiled rice.

On top of the rice add the remaining fried onion and cook on low heat for 10-12 minutes or until fully cooked. Serve and enjoy.