1)  Whole Chicken – 1, cut into medium size pieces
2)  Biriyani Masala – 1/2 packet
3)  Lemon juice – 1 tsp
4)  Yogurt – 2 tbsp
5)  Salt
6)  Large onion – 2 ( Thinly sliced)
7)  Oil – 3 tbsp

For Rice

1)  Tilda Basmati Rice – 4 cups
2)  Ginger – 1/4 of a root
3)  Green Chilly – 3
4)  Cinnamon stick – 4 ( 1 inch piece)
5)  Cloves – 8
6)  Bay leaves – 8
7)  Ghee – 3 tsp

For Garnish

1)  Large Onion – 2 ( Thinly sliced)
2)  Golden Raisin – 2 tbsp
3)  Cashew – 2 tbsp
4)  Ghee

Mint leaves – 1 bunch
Cilantro leaves – 1 bunch

Soak Basmati Rice in water for 4 hours and drain.
Boil some water in a vessel, more than enough to cover the rice.
Grind Ginger and Green Chilly together to make a fine paste.
Heat 3 tsp ghee in another heavy bottom vessel , add ginger-chilly paste and fry till the raw smell is gone.
Add cinnamon stick ,cloves and bay leaves to this and fry for a minute.
Add soaked rice to this and fry till rice turn light golden. Add more ghee if needed.
Add roasted rice mixture to boiling water and cook till rice is half cooked
Drain and let the rice cool by spreading rice in a dish.

Marinate cleaned chicken pieces with , Sanjiv Kapoor’s Biriyani masala ( Or your favorite Biriyani Masala) , lemon juice,  Yogurt and salt over night in the fridge.
Heat some oil in a pan, fry thinly slice onions without burning them.
Add marinated chicken pieces to this and fry well few few minutes.
Cover and Cook till the chicken is well done.
Remove lid and fry till chicken gets a thick gravy and oil begin to separate and no water is left in the gravy.
Turn off heat and let it cool.

Finely chop 1 bunch mint leaves and 1/2 bunch cilantro leaves and mix them together.

Heat some oil in a pan and fry thinly slice onion till they turn dark golden, without burning. Drain and keep this aside
Add 1 tsp , ghee to the remaining oil and fry golden raisin till they pops. Drain and keep this aside
Add cashews to the remaining ghee and fry till they turn a light golden color.

Take a baking dish and now we need to layer half cooled rice and chicken.
Do a first  layer of rice. Keep aside a portion of rice, only enough for the top rice layer that goes on top of chicken layer.
Mix chopped mint , cilantro leaves  and rice gently.
Now place cooked chicken pieces over rice layer. Transfer all chicken gray to the baking dish and spread it over the rice.
Now add the top most layer of rice.
Garnish this by spreading the fried onion , raisins and cashews.

Preheat oven to 400 degree Fahrenheit.
Bake biriyani for 30 minutes , Covering the dish very well with aluminum foil.

Serve hot with Raita.