Fried Chicken Biryani

Ingredients:

• Basmati Rice- 2 cups
• Ginger, minced- 1 tsp
• Garlic, minced- 1 tsp
• Turmeric powder- 1/4 tsp
• Garam Masala ( ground cardamom, cloves and cinnamon)- 1tsp
• Ghee- 1 tbsp
• Water- 3 cups
• Salt- to taste
• Step 2: Marinating chicken:
• Chicken, bone in- 12 pieces
• Ginger-Garlic paste- 2 tsp
• Turmeric powder- 1/4 tsp
• Chilly powder- 2 tsp
• Fennel powder- 2 tsp
• Garam Masala- 1 tsp
• Lemon juice- 2 tsp
• Salt- to taste
• Step 3: Shallow frying the Chicken:
  Ingredients:
• Marinated chicken
• Vegetable oil- enough for frying
• Curry leaves- 1 sprig
• Preparation:
  • Place basmati rice on a sieve , wash under running water and drain the water.
  • Fill the rice cooker with water and add turmeric powder, ginger, garlic, garam masala salt, ghee and rice.
  • Switch on the rice cooker and cook until the rice is done.
  • Remove the rice pot from the cooker and keep aside with the lid on.
  • Remove any excess fat from the chicken and thoroughly wash it.
  • Drain the water and place in a large bowl.
  • Put all the above marinating ingredients over the chicken and combine well.
  • Cover the chicken and keep in the refrigerator for at least half an hour or more.
  • You could even marinate the chicken overnight.
  • In a frying pan, heat the oil, add the curry leaves and shallow fry the chicken until it turns light golden on both sides.
  • Transfer the fried chicken on a paper towel and keep aside.
  • Save the oil for frying onions which is used for garnishing the biryani.
  • Heat a wide non-stick pan over medium heat, add coconut oil and ghee.
  • Add onions along with salt and green chillies and saute until it turns transparent.
  • When the onion turns tender, add ginger-garlic paste and saute for a minute.
  • Add tomatoes, curry leaves and saute until tomatoes get mashed.
  • When the onion and tomatoes have turned tender, add the garam masala and fennel powder.
  • Combine well and add the fried chicken to this.
  • Give it a stir, add yogurt, lemon juice and combine well.
  • Cover the pan with its lid and cook the chicken along with the onion masala for 15 minutes.
  • Keep an eye on the masala, if the masala dries up add little water and continue cooking.
  • Combine everything well and remove from the heat.
  • In a flat baking bowl, first add half of the prepared chicken masala and make a layer.
  • Add half of the cooked rice and make a layer on top of the chicken masala.
  • Add half of the fried onions and half of the chopped cilantro, half of the chopped mint leaves on top of the rice and layer it.
  • Repeat this one more time and on top garnish with fried onions, cilantro, mint, roasted cashews and roasted raisins.
  • Stove top cooking:
    • Layer the chicken masala and rice as mentioned above in a large non-stick cooking pot.
    • Cover the pot with aluminum foil and close it with its lid.
    • Place the pot on stove top,turn on the heat to very low.
    • Slow cook it for 15 minutes.
    • Remove from heat after 15 minutes and let stand for half an hour