Chicken Pulao( biryani)

The advantage of this recipe is, it doesn't require marination. So prior planning is not needed.
I came to know that Lactose intolerant people should not eat marinated chicken. So I hope this recipe helps. But of course check the ingredients and avoid whatever is not good for them.
Serving size: 4-5 persons
Preparation time:1hr.
Ingredients:
Chicken: 2 kg (Clean and cut into medium to large size pieces)
Basmati rice: 2 cups
Hot water: 2 cups
Yogurt: 2 cups
Chopped tomatoes: 2 cups
Onion (chopped): 1 medium
Mint leaves: 1 cup
Coriander leaves: 1/2 cup
Green chilies: 2-3
Spices:
Ginger-garlic paste: 1 tsp
Cardamom: 5
Cumin seeds: 1 tsp
Cloves: 3
Cinnamon: 3"
Bay leaf: 1
Chili pd: 1-2 tsp
Turmeric pd.: 1/4 tsp
Oil: 3 tsp
Salt to taste
Method:
Heat 2 tsp of oil in heavy bottomed pan.
Add onion & green chilies. Saute until they turn into golden brown colour.
Add all the above spices.
Add tomato and yogurt.
Cook until tomato becomes soft.
Add chicken pieces and mint leaves.
Stir well so that yogurt coats the chicken pieces.
Add 1 tsp of chili pd and salt.
Cook for about 30 min. with lid until chicken is done.
Heat 1 tsp of oil in another heavy bottomed wide pan.
Add washed rice.
Stir until oil is well coated to rice grains.
Add coriander leaves.
Add chicken pieces along with some amount of gravy.
Transfer the remaining gravy into a soup bowl. This can be used later during serving.
Add 2 cups of hot water to the above pan.
Add salt and chili powder if required( that depends on how much amount you would like in your dishes)
Keep the lid.
Cook until rice is done.
It would take around 10 min.
Keep stirring in between to avoid the rice grains sticking to the bottom which is not good for pregnant ladies.
Serve hot with Raita and the chicken gravy.