Serves 4-5 people

Ingredients
For Biryani
3 1/2 cups Basmati rice
1 kg chicken (cut)
2 big onions (chopped)
4 big onions (julienne which is cut into long thin slices)
2 medium tomatoes (chopped)
8-9 pieces plain cashew nuts (optional)
1 tbsp ginger-garlic paste
2 tsp red chilli powder
1 ½ tsp salt or as per taste
1 big potato
2 ½ cups water
½ cup oil for cooking
Oil for frying

For marination
½ cup dahi/curd
2 tsp Badshah chicken masala powder
2 tsp red chilli powder
2 tsp haldi/turmeric powder
1 tsp dhania powder
1/2 tsp jeera powder
1 tbsp ginger-garlic paste
1 tsp salt

Method
1) Clean the chicken well. Add all marination ingredients and mix well. Let the chicken marinate in the refrigerator for at least two hours in the refrigerator.
2) Wash rice, add 6 1/2 cups of water, 1 tsp salt, 1 tsp lemon juice and cook rice in rice cooker. Gently spread on a big plate and let it cool.
3) Heat oil in a kadai and deep fry onion slices and cashew nuts. Cut the cashew nuts in half. Keep aside.
4) Heat oil in a pan. Add chopped onion and saute till it turns pinkish. Add ginger-garlic paste and saute till it turns a light-medium brown colour.
5) Add chopped tomatoes and let them cook, then mash with a spoon to make a smooth paste
6) Now add the chicken and saute for 15 minutes. Add chilli powder, water, salt and mix well again. Cover with a lid and allow it to cook for about 40 minutes. Keep stirring every 10-15 minutes. The curry should be thick.
7) Take a big vessel and grease the bottom with ghee. Peel the potato and cut into round thin slices. Place the potato slices on the greased bottom.
8) Spread a thin layer of rice at the bottom. Spread some onions rings and cashews over the rice. Pour chicken pieces and a little curry. Add a layer of rice again over the chicken. Spread some onions rings again. Add all remaining chicken pieces and curry. Spread rice over it to cover the chicken layer. Garnish with remaining onion rings and cashews.
9) To reheat biryani before serving, place the biryani vessel on a flat tawa and heat over a low flame. Biryani should be heated this way for at least 10-15 minutes before serving.

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