Wash and soak the rice in water and keep aside for 15 - 20 minutes.

In a large pot bring water to a boil and add bay leaves, green cardamom, brown cardamom, cloves and cumin.

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Add the washed rice and cook for 15 minutes. (The rice should be slightly under cooked as it will cook some more when the biryani is placed on dum).

Drain the rice in a large colander and keep aside to cool.

Par - boil the cubed potatoes for approximately 15 minutes. Drain off the water.

Heat some oil in a pan and fry the potatoes on a high heat till they turn golden brown.

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In a pan, add 2 tablespoon of oil, whole jeera and fry. When it turns color, add sliced onions and fry till they begin to change color.

Add sliced capsicum and toss for 2 minutes.

Add the fried potatoes and salt for seasoning.

Stir for 2 minutes and keep aside.

In another pan, heat oil and add whole jeera, finely chopped onions and 8 - 10spicy chillies and fry till the onions start to turn slightly brown.

Add ginger garlic paste and sauté for 1 - 2 minutes.

Add turmeric powder, red chilly powder, jeera powder, coriander powder and salt.

Add some water, cover the pan and cook the masala on a low flame till the oil begins to separate.

Add the chicken pieces, sugar and tomatoes and cook for 10 - 12 minutes or till the chicken is done.

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Add the curd and cook for 1 - 2 minutes.

The chicken gravy should be of a thick consistency.

When the chicken is cooked add the juice of 1 lemon and mix well. And keep aside.

In a flat bottomed vessel spread a layer of chicken gravy.

Take half the rice and spread over the chicken gravy.

Top with layer of the prepared vegetables.

Spread the remaining rice over the vegetable layer.

Pour 1 cup milk (you can add saffron to the milk if you like) over the rice.

Cover the vessel with a tight lid and place on a tava on a low flame for 30 minutes.

Biriyani is ready. Serve with onion raita.