Chicken Biriyani

Mix chicken with ginger-garlic paste, turmeric powder, coriander powder, chilli powder, garam masala, salt, and lemon juice.

Let it marinate for at least 30 minutes.

Slice onions thinly.

Heat oil in a pan and deep fry onions until golden brown. Drain and set aside.

Heat ghee in a pan.

Fry cashew nuts and raisins until golden. Set aside.

Heat oil in a pan and add cinnamon stick, cloves, cardamom, star anise, mace, and bay leaf.

Add green chilli and sliced onions, and sauté until onions are translucent.

Add ginger-garlic paste and sauté until raw smell disappears.

Add marinated chicken, salt, coriander powder, chilli powder, garam masala, and crushed black pepper.

Cook until chicken is done, adding hot water as needed to prevent sticking.

Boil water with bay leaf, cinnamon stick, cloves, cardamom, lime juice, oil, and salt.

Add basmati rice and cook until 70% done. Drain and set aside.

Layer cooked chicken and rice in a pot.

Sprinkle fried onions, cashew nuts, raisins, and mint leaves between layers.

Drizzle ghee over the top.

Cover and cook on low heat for 20 minutes to allow flavors to meld.