Step 1 Add one teaspoon turmeric powder, one tablespoon Kashmiri chili powder, two tablespoons yogurt, and salt to the chicken.
Step 2 Mix well until the chicken pieces are coated well with this marinade. Wash and soak 4 cups of Zeeba basmati rice.
Step 3 Heat a cup of oil in a large pan. Add the sliced onions to fry.
Step 4 Give the green chilies, ginger, and garlic a quick blitz to make a coarse paste. Combine well, and cook for a few minutes.
Step 5 Now add the chopped tomatoes, and continue cooking. Now add chopped coriander leaves and mint leaves.
Step 6 Now add the marinated chicken pieces, two tablespoons yogurt, and salt to the pan.
Step 7 Powder cinnamon, cardamom, cumin seeds, fennel seeds, and nutmeg to a coarse powder.
Step 8 Add the garam masala to the cooked chicken, mix well, and cook for another 3 minutes.
Step 9 Cooking rice:
In another pan heat oil and ghee on a medium flame. Fry sliced onions, raisins, and cashew nuts until the onions turn brown. Add the whole spices to the same pan and give them a quick fry. Drain off the water from the rice, and add it to the pan. Stir gently, and fry to get the rice to a crispy texture.
Step 10 Add boiling water to the pan to cook the rice. Squeeze one lime, add salt, and mix well.
Step 11 Layering the Biryani:
Transfer half of the cooked rice to a bowl. Evenly spread the cooked chicken masala on top of the remaining rice in the pan. Now spread the remaining rice on the chicken masala. And repeat the step twice. Garnish with the fried onions, sultanas, and cashew nuts that we had kept aside.
Step 12 Serve the biriyani hot.