Mix the chicken with the marinade ingredients (yogurt, lemon juice, garam masala, salt, saffron and chilli). Let it rest for at least 1 hour in the fridge.
In a pan, place the oil, bay leaves and anise. Let it toast and in the meantime add the onion cut into thin strips.
Then add the chicken with the marinade. Let it cook for 5-6 minutes stirring regularly.
Add the remaining yogurt and another pinch of salt.
Cover the chicken with basmati rice. Pour hot water over the rice.
Finally add the chopped mint leaves, cover and cook over low heat for about 15 minutes.
