Mughalai Chicken Biryani

Cut a large Onion into thin slices and saute them in 4 tbsp of Oil until golden brown. Drain and keep aside.

In a bowl, take 500 gm of cleaned and cut chicken pieces along with 2 tbsp of broken Cashews, 2 tbsp of chopped Almonds, 2 tbsp of chopped Pista, 1/4 cup of whipping Cream, 1/2 cup of yogurt, 1 tbsp of Ginger garlic paste, 2 tbsp of chopped Mint leaves, 2 tbsp of chopped Coriander leaves, 2 slit Green Chillies, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Garam Masala, 2 tsp of Red Chilli Powder, Salt as needed, a pinch of Turmeric Powder, 1/4 tsp of Cardamom Powder, 1 Star Anise broken, 1/4 tsp Black Pepper Powder, an inch of Cinnamon, 4-5 Cloves, a tsp of Shahi Jeera, a Bay Leaf and combine everything. Massage the chicken with the masalas. Add oil from the fried onions, half of the fried onions, a tbsp of Ghee, a pinch of Saffron mixed in a tbsp of Water to the chicken and massage again. Keep aside in the refrigerator for atleast an hour.

Bring 4 cups of Water to boil in a saucepan and add an inch of Cinnamon, 4 Cardamoms, 4 Cloves, a tsp of Shahi Jeera, 1 Star Anise, 2 Bay Leaves, 2 slit Green Chillies, a tbsp of Ginger Garlic Paste, a tbsp of Salt. Once you see another boil, add 1 1/2 cups of washed, drained and soaked Basmati Rice, 2 tbsp of Mint Leaves, 2 tbsp of Coriander Leaves and 1/2 a Lemon. Cook the rice until 60% cooked. 

Arrange the marinated chicken in a biryani pot in a even layer. Drain 2 ladles of 60% cooked rice and evenly spread on the chicken. After 2 minutes, drain another 2 ladles of 70% cooked rice and evenly spread on the rice. After another 2 minutes, drain another 2 ladles (the last) of 80% cooked rice and evenly spread in the pot. Add 1/4 cup of Ghee and 1/3 cup of rice cooked-water around the edges of the pot, a tbsp of Coriander Leaves, a tbsp of Mint Leaves, 2 tbsp of Fried Onions, 2 tbsp of Oil on the top. Cover cook (with a weight on the top) for 8 minutes on high flame and 7 minutes on medium flame and let it sit for 20 minutes afterwards. 

Serve hot with Raita.