Chicken Biryani

Method

1. Cut and wash the chicken into small pieces. Marinate with a little oil, 1 cup sour yogurt, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, nutmeg-mace paste, ginger-garlic paste, and salt for 30 minutes to 1 hour. In a separate pot, wash the polao rice well and drain.
2. In a pan, heat oil and fry most of the chopped onion until golden brown. Set half of the fried onion aside. Add half of the cardamom, cinnamon, cloves, and bay leaves to the remaining fried onion in the pan, then add all of the marinated chicken. Cook well until the chicken is tender. Chicken usually does not take very long. When done, set the chicken aside.
3. In another pot, heat oil with the reserved chopped onion and the remaining whole spices. When the onion softens, add the polao rice and fry well. When the rice is toasted, add water. For 4 cups of rice, I use 12 cups of water. You can also use 10 cups water and 2 cups milk. When the rice is nearly cooked, add the prepared chicken and its gravy. Stir well and cook until the water is fully absorbed. Add 6–7 whole green chilies, stir, and let it steam on dum for 10 minutes. During those 10 minutes, gently turn the biryani over 3–4 times. Finish by sprinkling fried onion over the top and serve.