Chicken Biryani

• Whole Chicken     - 4 lbs
• Onions (medium)     - 2
• Basmati Rice     - 5 c
• Ghee     - 3 Tbsp
• Veg. Oil     - 8 Tbsp
• Cashews     - 1/2 c
• Raisins     - 1/2 c
• Fresh Ginger/Garlic Paste     - 4 Tbsp
• Cilantro (chopped)    - 1 c
• Mint (chopped)     - 1/4 c
• Plain Yogurt     - 1/2 c
• Chilly Pwdr     - 1 Tbsp
• Coriander Pwdr     - 2 Tbsp
• Turmeric     - 1/2 tsp
• Salt     - 5 tsp (or to taste)
• Cinnamon     - 2 sticks
• Bay Leaves     - 4
• Cardamom     - 10
• Fennel seeds     - 2 tsp
• Garam Masala pwdr     - 1 tsp
• Cloves     - 12
• Pepper corns     - 12
• Star Anise     - 4
• Boiling Water     - 8 c

1. Clean and cut the chicken into 14 pieces. Wash the Rice and set aside.
2. Chop the Onions into thin slices and keep half aside.
3. Heat 3 Tbsp of Oil in a pot and fry the Onions till soft.
4. Add 3Tbsp of Ginger-Garlic paste and fry for few minutes.
5. Add half of the Whole Spices along with the Chilly pwdr, Coriander pwdr , 1/4 tsp Turmeric, Garam masala pwdr and 2 tsp salt along with the Yogurt and cook.
6. Add the chicken and 1/2 of the Cilantro to this and cook for 1/2 hr on medium heat or till the chicken is cooked. Dry out the liquid by heating it uncovered.
7. In another pot add the remaining 5 Tbsp of Oil and fry the Cashews till golden brown and fry the raisins for 1 minute and keep aside.
8. To the same oil add the sliced Onions and fry till golden brown and keep aside.
9. To the remaining Oil add the Ghee and the remaining whole spices including the Bay Leaves along with remaining Ginger-Garlic paste and fry for 2 minutes.
10. Then add the choppd Mint and Cilantro along with Turmeric .
11. To this add the washed Rice and fry for 5 minutes on medium heat.
12. If the Chicken is almost dry then increase the amount of boiling water by 1cup.
13. Add the chicken to the fried Rice along with the Boiling water. Add the salt and taste and add more if required.
14. Let it all come to a good boil then reduce the heat to low and cover the pot and cook for 20 minutes.
15. Switch off the flame and leave it untocuhed till serving time.
16. Spoon it out in a platter and decorate with the fried Onions, Cashews and Raisins on top.

Tip :  The Biryani tastes best the next day after all the spices and flavors are absorbed by the rice. Serve hot along with Raita, pappad and pickle.