Roasted chicken biryani

Ingredients

• Roasted chicken - 1 nos

Grind to smooth paste to get the masala paste:

• Tomatoes - 2 nos
• Mint - 1/4 cup
• Coriander leaves - 1/4 cup
• Green chillies - 3 nos

Other ingredients:

• Basmati rice - 5 cups
• Onions - 3 nos
• Ginger - garlic paste - 2 tablespoons
• Chilly powder - 3 tablespoons
• Coriander powder - 1 tablespoon
• Garam masala powder - 1 tablespoon
• Black pepper powder - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Cloves - 6 nos
• Cardamom - 4 nos
• Cinnamon - 1 stick
• Bay leaves - 2 nos
• Mace - 2 nos
• Aniseed - 1/2 teaspoon
• Dried plums with pits - 2 nos
• Screw pines or Kewra/ketaki flower (optional) just for flavour
• Chicken stock cube- 1 nos
• Food colors (optional) or saffron strands - 1 pinch
• Salt for taste
• Ghee - 1 cup

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Preparation

• Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside.
• In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released.
• Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a minutes. Add turmeric powder, and chilly powder and stir for 1/2 minutes.
• Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and ground masala and cook till oil separates.
  
• Now add Roasted chicken pieces, enough salt and stir well. Just see that the final masala is dry and the ghee is floating on top. Now this is done.
• Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it.
• Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done.
• Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha.