Handi Chicken Dum Biryani

Ingredients

• 400 gms. chicken on bones, curry cut
• to taste salt
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt
• 1/2 cup coriander leaves, chopped (leave aside some for garnishing)
• 1/2 cup mint leaves, chopped (leave aside some for garnishing)
• 1 tbsp. ginger-garlic paste
• 8-10 whole peppercorns
• 2 cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 2 star anise
• 1 mace
• pinch nutmeg powder
• 1/2 cup fried onion, (leave aside some for garnishing)
• pinch saffron soaked in 1/4 cup milk
• 8-10 fried cashewnuts
• 3 tbsp. ghee
• 1 clay pot
• Rice
• 1 cup Basmati rice, soaked for 30 minutes, washed and drained
• 1 tsp. salt
• 2 bay leaves
• 1 " cinnamon
• 2-3 green cardamoms
• 4-5 cloves

Steps

1. Marinate the chicken in all the above mentioned ingredients (except ghee, saffron and cashews) for 3-4 hours.
2. To cook the rice bring sufficient water along with all the spices to a boil. Add the rice and mix well Cook for 3-4 minutes till half done.
3. Drain and keep aside.
4. Layer the handi with the marinated chicken first.
5. Spread the rice, fried onions, coriander & mint leaves, cashews, ghee, saffron milk and the water in which it was boiled.
6. Cover with a foil and cook on a high flame for 15 minutes. Then simmer on a low flame for 5 minutes. Let it remain covered for 15 minutes.
7. Serve with raita and onion rings,