Kerala Chicken Biriyani

Ingredients : 

• Chicken-1 kg
• Green chilly-ginger-garlic paste-2 tsp
• Chilly powder- 1 tsp
• Onion- 5 medium size,finely sliced
• Cashew nuts,raisin- a handful
• Cashew nuts - 10
• Tomato -1
• Mint leaves- a handful
• Coriander leaves- a handful
• Saffron - few strands
• Milk-3 tsp
• Ghee-2 tsp
• Wheat powder - 1 cup
• All puropse flour - 1/2 cup

For Biryani masala :

• Cinnamon - two one inch pieces
• Cardamom - 5
• Cloves - 5
• Star anise - 1
• Cumin- 1 tsp
• Fennel - 1 tsp
• Bay leaf - a small one

For Rice;

• Basmati rice- 3 cups
• Water-7 cups
• Cinnamon -  one inch pieces
• Cardamom - 5
• Cloves - 5
• Star anise - 1
• Bay leaf - 1
• Fennel- 1 tsp
• Lemon juice-1 tsp
• Ghee - 1 tsp
• Salt

1.Marinate the chicken with salt,chilly powder,half the chilly-ginger-garlic paste,
half biriyani masala and salt and keep it overnight or as long as possible.

Grind the ingredients for Biriyani masala.Making this masala adds more flavor to the Biriyani.We can use the ready made Biriyani masala also.  

2.Fry the onion sliced in oil till it becomes golden brown. Fry the cashews and raisin in the same oil.Make cashew paste by grinding with water

3.Making chicken:
Add some oil and add onion.Saute till it turns brown and add tomato, chilly-ginger-garlic paste,cashew paste,some of the fried onion, mint-coriander leaves and rest of the biriyani masala.Add chicken and water.Cook till the chicken becomes tender and brown.The gravy should be thick.

4.Making rice:

Wash and soak the rice for 30 minutes.Boil water,and add a spoon of ghee,fennel,Bay leaf,cinnamon, clove,cardamom, salt,lemon juice.Add salt to the water so that it tastes a salty,then the rice will absorb enough salt.Add rice when the water starts boiling.Keep it for maximum 8 mints or till the rice is 90% done.
Drain the rice and let it cool.

5.Making dum :
Make dough like chapati dough with wheat and all purpose flour Mix saffron in milk.Place the prepared chicken on the bottom of the biriyani vessel and layer the rice over it.
Over that ,garnish with cashew-raisin,mint-coriander leaves,saffron-milk,fried onion,ghee.Over that again layer with rice and garnish again.Seal the vessel with dough so that steam doesn't go outside.Keep the vessel over a think pan if the biriyani vessel is not very thick.Keep on high flame for 10 minutes and 10 minutes on low flame. Open the vessel after 10 more minutes and serve.Carefully mix so that different colours of rice(white,yellow,dark yellow of gravy)  are seen when served.

6.Making in Oven:

Preheat the oven to 180 degrees for 10 minutes.Layer the chicken the rice as explained before.Bake in the oven for 25 minutes