1 ½ cup uncooked basmati rice
4-5 whole cloves
5-6 whole cardamom pods
2 bay leaves
1 large onion, sliced
1medium size onion chopped to make the chicken
2 tablespoons ginger garlic paste
500 gm chicken, cut into pieces
1 cup plain yogurt
Salt as per taste
Oil- 3 tblsp
Chilly powder- ½ tsp
Turmeric powder ½ tsp
garamasala powder,cumin & coriander powder- 1tsp each
1 spring cilantro leaves with stems chopped
Mint leaves chopped 1cup
Rose water 1tsp
Few strands of Saffron soaked in water
1/4 cup ghee
cashews - ¼ cup
Take a Bowl, Add chilli powder, salt, turmuric, garamasala powder,cumin & coriander powder,ginger garlic paste, curd & oil, mix well and add chicken rub the chicken well with this masalas and keep for 3-4 hour.
In a large skillet, in 2 tablespoons vegetable oil, Add cloves, bay leaf, cardamom and cinnamon stick. fry onion, until onion is soft and golden. Add the marinated chicken. Fry, stirring constantly for 10-15 minutes. Add 1 cup of water & Cover and cook over low heat, stirring occasionally until chickens are cooked.
Wash rice well and drain in colander for at least 30 minutes. Boil the Rice with salt, water & 1tsp oil .It should be half cooked. Take out the semi-cooked rice.. & keep aside.
Now in a pan add oil then fry the onions. Keep aside. Then fry the cashews & keep aside
Take a large vessel. Apply ghee/ butter. Now spread half of the rice,fried onions,mint leaves, chopped coriander, & then spread the chicken & chicken masala, now spread left over rice, onions, mint, coriander leaves as a 2nd layer. Add the fried cashews. finally sprinkle the saffron water & rose water ..
Close it with a lid but the steam should not come out for this take a chapati dough and make a thread put an out the dish and close it with the Lid and put some weight on top of the lid to avoid the steam. cook for 15-20 min.
Now switch off the flame & serve the yumm biriyanni with any type of Raita..:)