Mughlai chicken Biryani

Ingredients:
Basmati rice- 1cup(washed and soaked for about 1 hour)
Chicken- 1cup
Onion- 3medium
Garlic cloves- 6
 Ginger- 1inch
 Cashews- 7-8
 Green chilly- 3
 Red chilly powder- 2tbsp
 Curd- 1cup
 Coriander leaves- few(finely chopped)
 Mint leaves- few(finely chopped)
 Ghee- 3/4 cup
 Saffron- 5-6threads (soaked in cold milk for about 1 hrs)
Almonds- 10(sliced)
Raisins- 2tbsp
Salt to taste
Dry spices
Jeera- 1tbsp
Cardamom- 2
Cloves- 2-
Cinnamon- 1/4"

Method:  
1.Make a paste of one onion, garlic, ginger,green chilli and cashews.
2.Heat ghee in a kadai/wok and fry other 2 onions that have been finely sliced. (till they turn brown)
3.Keep aside the fried onions.
4.Similarly fry the almonds and raisins and keep aside.
5.Now add the chicken pieces to the same ghee and fry well on all sides (till all sides turn brown)
6.Keep aside the chicken.
7.Fry the paste (made earlier) in the same ghee. Add water if necessary.
8.Now put back the chicken pieces, and add a cup of curd.

9.Add salt to taste and more water. Let it simmer for at least 8-10 minutes with lid closed.
10.Crush the dry spices together and add to this liquid.
11.Cook the rice that has been soaking, but make sure the grains do not stick to each other.
12.Once the rice is cooked, layer a heavy bottom pan with the chicken, rice. Then add the onion rings,chopped coriander and mint, almonds and raisins.
13.Layer again with chicken, onion rings and rice.
14.For the final topping, strain and sprinkle the saffron milk evenly.

15.Close the lid and cook it at least 5-7 minutes on very low heat.
16.Serve hot. If you want can put boiled sliced eggs.