Chicken Biryani

1 kg boneless chicken or 2 kgs chicken with bone

1 1/2 cup yogurt (beaten)

1 cup cilantro leaves (loosely chopped)

1 cup mint leaves (loosely chopped)

2 1/2 tablespoons ginger garlic paste

2-4 green chilies chopped.

1 1/2 tablespoons whole peppercorns

1 tablespoon cumin seeds

1 large bay leaf

4-6 cloves

6 whole green cardamom

2 black cardamom

1 inch piece cinnamon

salt

1 tsp red chilli powder

1 tsp turmeric

1 tsp mace (javetri)

2 tbsp raisins (optional )

1 tsp cumin powder

1 tsp corriander powder

3/4 cup oil

1 1/2 cup basmati rice

1 tbsp saffron

1/2 onion chopped into longitudnal pieces and pan fried till crispy (optional)

Marinate chicken with yogurt, 1/2 cup oil mixed with all spices other than saffron and raisins. (45 minutes to an hour)

Meanwhile, soak basmati rice for 30 mins in water (water should be cold and perhaps 2 mm over rice level

Drain the rice. Cook the rice in salted water and 1/4 cup oil. You can add cumin seeds and cardamom and a few sprigs of mint and cilantro (optional).

When the rice is about half done ( becoming translucent but still crunchy) remove the rice and drain it.

Now empty the marinated chicken into a heavy bottomed large pan and layer the half-cooked rice on top of it. Top this with the fried onion and saffron.

Cover tightly and cook on medium-low heat for 30-35 minutes.

Note: Make sure the rice is well drained. If not, you will end up with mushy biryani.

Do not try to shorten the cooking time by increasing the heat, it chars the chicken at the bottom.