Chicken Biryani

Biryani is a combination of rice with meat, chicken, shrimp, vegetables or fish. It is a meal within itself. Don't be put off by the long list of ingredients, it is really an easy dish to prepare and tasty too. It is my husband's favourite dish, but he says that no one can beat a Biryani from Pista House and Hyderabad House in Hyderabad

Preparation Time: 1½ hours 15 min
Servings: 4

1 1/2 cups basmati rice, rinsed
1/2 teaspoon salt
5 whole cardamom pods
2-3 whole cloves
1 cinnamon stick
3 tablespoons oil
3 onions, sliced
4 (6 ounce) chicken breasts, cubed
1/4 teaspoon ground cloves
5 cardamom pods, seeds removed and ground
1/4 teaspoon ground chilies
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
3 garlic cloves, finely chopped
1 teaspoon finely chopped fresh ginger
1 lemon, juice of
4 tomatoes, sliced
2 tablespoons chopped fresh cilanro/coriander
2/3 cup plain yogurt
1/2 teaspoon saffron threads, soaked in 2 Tablespoons hot milk
2/3 cup water
3 tablespoons toasted slivered almonds, for garnish
fresh cilantro stems (to garnish)
plain yogurt, to serve

Method:
Preheat the oven to 375°F.
bring a pan of water to a boil nd add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice.
Heat the oil in a pan and fry the onions for about 8 minutes, until browned.
Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes.
Transfer the chicken mixture to a casserol and lay the sliced tomatoes on top.
Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice.
Drizzel the saffron and milk over the rice and pour on 2/3 cup water.
Cover tightly and bake in the oven for 1 hour.
Transfer to a warmed serving platter and remove the whole spices from the rice.
Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt.