Fried Onions - Heat a pan and add 2 tbsp oil to it. Clean and cut 3 onions into thin long slices. Fry these pieces in the oil on low flame till the onion pieces turn crispy and brown in color. At this point, the aroma of caramelized onions would be prominent. Strain the onion pieces out and keep aside.
Gravy - In the same pan, add the marinated chicken pieces and on low flame cook it covered till the chicken is cooked. Add 1 tbsp masala powder to it and stir in every 10 minutes so that it won’t get burnt. Cook till the chicken piece is cooked i.e. the piece should be separated easily.
Rice - Wash 2½ cups basmati rice and keep aside for 10 minutes. Meanwhile take a pan, add 2 tbsp of ghee / butter to it. Add 1 tbsp of Shahjeera, 3-4 bay leaves, 2 cardamoms and 4-5 cloves to it and sauté for 2 minutes. Add the basmati rice and fry for 3-4 minutes stirring continuously. Then add 1 tsp salt to the rice and 5 cups of water. Transfer to a rice cooker and cook till done. Fluff the rice with a fork and keep aside.
Optional Toppings - Take a small pan, heat ghee / butter and then fry some cashews and raisins. Keep aside.
Biryani - In a oven-proof dish, spread rice as first layer and then on top of it, lay the chicken pieces and the gravy. Over it spread some mint leaves (about 10-12) and then spread rice again over it. Then spread the onion pieces kept aside earlier and then again spread some rice over it. Over it, spread the fried cashew and raisins and then chopped coriander leaves over it as final layer.
Bake - Place this dish in the oven under 250 degrees C for 10 minutes. While serving mix the rice one with a serving spoon to make sure the biryani is mixed well.
Serve hot with Sherwa and Raita.
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