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) plus 3 large red onions chopped
• *A bunch of Mint(chopped)
• A bunch of Cilantro(chopped)
• 2 tsp. Ginger Paste ,2 tsp. Garlic Paste ,4 green chilies paste,mix then all together to make "Hara Masala"
• 1&1/2 cups Plain /greek Yogurt
• 3 tsp. Coriander Powder
• 1 tsp. Turmeric Powder
• 2 tsp. Red Chili Powder
• 1 tsp. Cumin Powder
• A pinch of Nutmeg powder
• 5 Serano Green Chilies
• 10 whole Cloves
• 6 small Cardamoms
• 2 Cinnamon Sticks,2 bay leaves, 2 Black Cardamom pods,1 tbsp Shajeera ,whole black peppercorns,pinch of Fennel seeds
• 1 tbsp garam masala powder
• Fresh Lime/lemon Juice
• 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,
• few drops of Rose water and Kewara water
• Cooking Oil preferably Canola or Sunflower
• 2 tbsp Ghee/clarified butter

1. 1. 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. Let it marinate for about 3-4 hour in refrigerator.
2. 2.Meanwhile, slice onions very thinly, and deep fry in oil mixed with 1/4 cup of ghee or any other cooking oil until crisp.Fry cashews and raisins in the same oil, drain and set aside.
3. 3.Clean and wash the rice, drain, and set aside.
4. 4.Clean and chop the mint and coriander leaves. Slice few wedges of lemon and squeeze the lemon juice from rest of it.
5. 5.Heat milk (don't boil, just lukewarm) and let saffron steep in it for few minutes.
6. 6.Semi cook 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.The ratio of rice to water should be 1:2, drain excess water if you find that its overcooking the rice.
7. 7.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.
8. 8.Add all the powders and then add marinated chicken. Cook until it is no longer pink in the center.
9. ASSEMBLY:-
10. 1.In a deep baking dish or casserole layer the semi cooked rice.then add a layer of Chicken Mix
11. 2.For next layer sprinkle chopped mint, coriander, fried onions, saffron liquid and lemon juice.
12. 3.Repeat step 1 and 2 twice or thrice.
13. 4.After final layer sprinkle some ghee, rose water and kewara water.
14. 5.Cover with aluminum foil and keep it in the 250-275 degree preheated oven for 2-3 hours or so.
15. While serving garnish it with cashews, raisins, almonds and Eggs.

chicken, basmati rice, red onions, ginger paste, yogurt, coriander powder, turmeric, red chili powder, cumin powder, nutmeg, green chilies, cardamoms, garam masala, lemon juice, salt, saffron, milk, mint, chilies, raisins, almonds, eggs, ghee, water, cooking oil, butter

Taken from www.epicurious.com/recipes/member/views/muglai-chicken-biryani-1219474 (may not work)