Clean and wash the chicken pieces thoroughly.

In a large mixing bowl, combine the chicken, yogurt, turmeric powder, salt, and lemon juice.

Massage the chicken nicely for 5 minutes and allow it to rest for a minimum of 30 minutes (marination).

In a mixer-jar, combine the coriander leaves, mint leaves, and green chilies, and grind to a thick fine paste with some water (green biryani masala).

Transfer the green biryani masala to a bowl and set aside.

In a heavy bottomed pan, heat oil on medium flame.

Add all the whole spices including bay leaf, cinnamon stick, cloves, cardamom, and star anise and let them sizzle.

Add ginger and garlic paste and the sliced onions, fry until the onions turn golden brown (about 5 minutes).

Add the chicken pieces along with the marinade.

Mix and cook the entire mixture for 5-7 more minutes, stirring continuously.

Add the freshly ground green biryani masala, washed and drained rice, and 3 cups of water into the pan.

Give the Chicken Donne Biryani a good mix and cover the pan.

Turn the flame to the lowest heat.

In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the cooking pan to seal it.

After 20-25 minutes, open the lid to check if the chicken and rice is done.

If it is done, lightly fluff up the Chicken Donne Biryani with a fork.

Transfer the Donne Biryani into a serving plate and serve piping hot.

Serve with Pudina & Dhaniya Raita, Roasted Papad, and Satvik Carrot Sprout Salad.