Ingredients:

Basmati rice - 1 cup
Chicken pieces - ½ chicken
Ghee - 4 teaspoon
Cinnamon - 1 small piece
Cardamom – 3 Nos.
Cloves - 2 or 3 Nos.
Onion - 2 Nos. ( big )
Ani seeds - 1 pinch
Cashews - 4 Nos.
Raisins - 3Nos.
Cooking oil - as required
Green chillies – 2Nos.
Curry leaves - 1 stalk (or coriander leaves)
Eastern Pepper powder - 1 teaspoon
Eastern Coriander powder - 1 ½ teaspoon
Eastern Turmeric powder - ¾ teaspoon

Method

1. Wash chicken pieces properly. Chop 1 ½ onion length wise. Chop green chillies, ginger, garlic, curry leaves or coriander leaves in small size.

2. Fry cinnamon, cardamom, cloves and grind it.

3. Hest oil in a cooking pan and add the above chopped items and saute for sometime. If needed, you can add a small tomato in the pan and saute for some more time. Then add ground masalas and keep the flame low. Add pepper powder, coriander powder, and turmeric powder. Saute for sometime. Add chicken pieces and water as required and boil till it gets cooked.

4. Wash and drain the rice. In the meanwhile, heat up a pan and pour ghee. Fry cashew nuts, raisins and onions and keep aside. Then add rice in to the pan and fry. Then add 2 ½ cups of hot water in to it. Put sufficient salt, aniseeds, cardamom, cloves, and cinnamon. If the rice is not properly cooked, add some more hot water and cook till water is sbsorbed.

5. Place an oven dish and layer the rice and chicken. On the top of it, garnish with fried onion, cashews and raisins.

6. Bake it at a low temperature for 5 or 10 minutes. Delicious chicken biriyani is ready to eat.

7. Serve it with raita.