Pinky's Muglai Chicken Biryani

1 lb Boneless Skinless Chicken breast(cut into large pieces) or skinless thighs
3 cups Basmati Rice
1 large Red Onions (thinly sliced) ,3 large red onions chopped very fine
A bunch of Mint Leaves (chopped)
A bunch of Fresh Coriander/Cilantro Leaves (chopped)
2 tsp. Ginger Paste ,2 tsp. Garlic Paste ,4 green chilies paste (Hara masala)
11/2 cups Plain Yogurt
3 tsp. Coriander Powder
1 tsp. Turmeric Powder
2 tsp. Red Chili Powder, also 1 tbsp deggi mirch powder
1 tsp. Cumin Powder
A pinch of Nutmeg powder
5 Green Chilies (more or less may be used depending on spice preference)
10 Cloves
6 small Cardamoms
2 Cinnamon Sticks
1 tbsp garam masala powder
Fresh Lime Juice or Fresh Lemon Juice of a large lemon(to taste)
Salt (to taste) ,use kosher salt if available
A few strands of Saffron (optional)
4 tbsp. Whole Milk (optional)


For garnishing
Few whole mint leaves, Green long slit chilies, 10 Cashew Nuts, 20 Raisins, 2 tbsp slivered almonds, 4 Eggs (hardboiled and halved), 3-4 tbsp of ghee,

Directions
Marinate:
Beat the plain yogurt well. Marinate chicken with the yogurt, hara masala, turmeric powder, coriander powder, shajeera powder, garam masala powder, cumin powder, chili powders, little bit of tomato puree and kosher salt. If you want you can also add mint and coriander paste. Let it marinate for about 3-4 hour in refrigerator. I usually do it overnight.

Prep work:
Meanwhile, slice onions very thinly, and deep fry in oil mixed with ¼ cup of ghee or any other cooking oil until crisp. Be careful not to burn it as we are just looking for golden fried onions. After this fry cashews and raisins in the same oil, drain and set aside. Fry halved potatoes and keep aside.
Clean and wash the rice, drain, and set aside.
Clean and chop the mint leaves and coriander leaves. Slice few wedges of lemon and squeeze the lemon juice from rest of it.
Heat milk (don’t boil, just lukewarm) and let saffron steep in it for few minutes.

Cooking Rice:
Semi cooks the rice separately with bay leaves, cinnamon sticks, few pods of cardamoms and lemon juice. Start cooking rice halfway through the recipe otherwise if they get too cooled off before you mix chicken masala they won’t absorb the flavor at all and will taste like “pulao”.
Cooking Chicken Masala:

In the same oil in which you fried everything, now add whole garam masala and fry them a little until they infuse the oil with their aroma. Next add finely chopped onions and fry them of a minute or so. Next add hara masala and fry for another couple of minutes or until onion just starts turning golden in color.
Add all the powders and then add marinated chicken. Cook until it is no longer pink in the center, add little curd and coconut. Simmer it for 10 minutes.
Assembly

1. In a deep baking dish or casserole layer the semi cooked basmati rice.
2. For next layer sprinkle chopped mint, coriander, fried onions, saffron liquid and lemon juice. Now layer with the cooked chicken.
3. Repeat step 1 and 2 twice or thrice.
4. After final layer sprinkle some ghee, rose water and kewara water.
5. Cover with aluminum foil and keep it in the 250-275 degree preheated oven for 2-3 hours or so.

While serving garnish it with cashews, raisins, almonds and Eggs.