Chicken Biryani

Chicken on the bone, cut into 1½ inch pieces  500 grams

Basmati rice, soaked 1 1/2 cups

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Green chilli paste 1 teaspoon

Coriander powder 1 tablespoon

Roasted cumin powder 1 tablespoon

Garam masala powder 1 teaspoon

Green cardamom powder 1 teaspoon

Salt to taste

Yogurt 1 cup

Oil 3 tablespoon

Bay leaf 1

Cloves 4

Green cardamoms 2

Black cardamom 1

Chicken stock 5 cups

Saffron (kesar) a few threads
Milk 1 tablespoon

Caraway seed (shahi jeera) powder  1 teaspoon

Ginger, cut into thin strips 1 inch piece

Onion sliced and deep fried2 medium

Fresh mint (pudina), chopped 1/2 cup

Fresh coriander leaves, chopped 2 teaspoons

Kewra water 1 teaspoon

Rose water 1 teaspoon

Marinate the chicken in a mixture of ginger paste, garlic paste, green chilli paste, coriander powder, cumin powder, garam masala powder, cardamom powder, salt and yogurt for about half an hour. Heat one tablespoon oil in a pan. Add the bay leaf, cloves, green cardamoms and black cardamom and sauté for half a minute. Add the rice and sauté for a minute. Add the chicken stock and bring to a boil. Lower the heat and cook for eight to ten minutes or till the rice is three fourth done. Drain and set aside. Soak saffron in the milk. Heat the remaining oil in a thick-bottomed pan. Add the caraway seeds and sauté till fragrant. Add the marinated chicken and sauté for three to four minutes or till it is half cooked. Remove the pan from the heat. Spread the rice over the chicken. Sprinkle saffron flavoured milk, ginger strips, fried onions, chopped fresh mint and coriander, kewra water and rose water over the rice. Cover and cook on dum for fifteen to twenty minutes over low heat. Serve hot with a raita of your choice.