Mughlai Chicken Biriyani

Ingredients
3lbs. skinless bone-in chicken pieces
1/2 cup vegetable, corn or olive oil
3 cups sliced onions
1/4 cup halved cashews (optional)
1/4 cup raisins
2 Tbsp. finely chopped fresh ginger or 1 Tbsp. ginger powder
2 Tbsp. minced fresh garlic or 1 Tbsp. garlic powder
3 fresh green cayenne rano chiles, slit lengthwise (optional)
2 tsp. salt
3 Tbsp Biryani Masala
1 cup plain yogurt (optional)
1/2 cup chopped coriander (cilantro) leaves (optional)
1/4 cup chopped mint leaves (optional)
3 Tbsp. butter or ghee
3 cups basmati rice, washed and drained
1/2 tsp. saffron (optional)
1/4 cup water ( if using saffron)
3 hard-boiled eggs, peeled and halved
Methods
Marinate and rub well over chicken pieces about 1 Tbsp of spicy Biryani Masala & Lemon juice and keep refrigerate, covered, 1 hour.
In a medium pan or pot,heat oil over moderate heat and fry onions, stirring, until golden brown, 5 to 7 mins.
Remove onions with a slotted spoon and transfer to paper towels to drain.
In same oil fry cashews and raisins, stirring, until lightly browned, 3 to 4 mins., and transfer with slotted spoon to paper towels to drain.
In a bowl mix together remaining 2 Tbsp. masala, 1/2 fried onions, 1/4 cup water, ginger, garlic and chiles.
In a large pan or pot (non-stick is ideal) heat 2 Tbsp. oil, saute mixture, stirring, until liquid has evaporated, about 3 mins.
Add chicken and 1 tsp. salt and saute, stirring, 5 mins.
Add 1 cup water and simmer, covered, until chicken is tender, about 15 mins.
Stir in yogurt and 1 Tbsp. each of mint and coriander and simmer 5 mins.
Add salt to taste and remove from heat.
In a medium pot (non-stick is ideal) melt butter or heat ghee over moderate heat.
Add rice and 1 tsp. salt and saute, stirring, 3 mins.
Add 6 cups water to rice and bring to a boil. reduce heat and simmer, uncovered, 6 to 8 mins., or just until water is no longer visible on surface of rice.
Preheat oven to 300 F. Mix saffron with hot milk or water and sprinkle over rice.
Remove rice from heat and let stand, covered, 10 mins to allow rice to steam and fluff rice with a fork.
Fill a thick-bottomed large casserole dish with alternating layers of rice, remaining fried onions (reserving 1 Tbsp. for garnish), and chicken with gravy. Cover casserole tightly and bake 30 mins.
Garnish with reserved fried onions, mint, coriander, fried cashews, raisins, and eggs.
Serve hot with raita ,Indian pickles, and fried or roasted papads.