Chicken Biryani

Ingredients:

• 2 lb chicken
• 1 cup basmati rice
• 1 cup yogurt
• 1 big onion
• 3 green chillies
• 1/3 cup tomato paste (optional)
• 1 bunch cilantro
• 1 bunch of mint leaves 
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp black cumin seeds
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• few black peppercorns
• whole garam masala (bay leaves, cloves, cinnamon stick, green cardamon)
• 1/2 tsp garam masala powder (optional)
• salt to taste
• oil
• pinch of saffron

Directions:

• Wash, remove skin and cut the chicken into bite-size cubes (you can use whole pieces of chicken as well).
• Peel off onion, chop then fry with a little oil till becomes soft.
• In a bowl make a marinade with: yogurt, tomato paste, cumin seeds, chopped chillies, 2/3 chopped cilantro, chopped mint, ginger-garlic paste, chilli powder, cumin, coriander, turmeric, peppercorns,  garam masala, salt, 1-2 tbsp oil, 2/3 of fried onion. Mix well all ingredients and add to chicken. Marinate for 30 min in refrigerator.
• Wash the rice and soak in water for 20-30 min.  In a saucepan boil water, add salt, little oil, whole garam masala, cumin if desired. When water is boiling add rice. Boil the rice until 50 % cooked, then drain the water using a colander.

• Soak saffron in few tablespoons warm water.
• In a heavy-bottomed pan place marinated chicken, arrange with a spoon the pieces of chicken to have a straight layer. Add half quantity of rise make a layer sprinkle fried onion, chopped cilantro then add remaining of rise, fried onion, cilantro. Sprinkle saffron water on rise. 
• Cover the pan with a lid wich fits well the pan. Slow cook the biryani for about 30 min on very low heat.    
• Garnish with boiled egg halves, cucumber slices, lemon slices and raita.