Hyderabadi Chicken Biryani

500 gms chicken                                                                   
2 stick cinnamon
1 tsp cloves     
1tsp cardamom

1 tbsp mace

5-6 peppercorns

1/2 tbsp coriander powder

1/2 tbsp cumin powder
2 medium sized onions
1 tbsp chopped coriander leaves
1.5 cup basmati rice
2 tbsp fried onion
Salt to taste
1 tsp haldi
1 cup curd
2 tbsp oil
1 tbsp lemon juice
1 tbsp ghee
8-9 raisins

Method:

In a bowl take chicken, gingergarlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder turmuric, salt, cumin, coriander powder and whole garamasala dry, fried onion and add oil, mix all very nicely. In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked drain the wate. Now in a biryani bowl add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron color and close it with the lid and cook for 30min. In a small kadai heat ghee & add raisins. When raisin begin to swell add it to the biryani.